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MUSHROOM PUMPKIN SOUP

2 to 3 boxes of mushrooms or 2 to 3 lbs
olive oil or butter or margarine
2 cloves garlic minced
1 bay leaf
dry sherry wine
2 large cans cooked pumpkin (about 28 oz each)
1 to 2 quarts of chicken stock
salt
pepper
poultry seasoning
nutmeg

Saute sliced mushrooms in a few tablespoons of oil in a large
skillet until soft and tender. Splash in some crushed garlic and
sherry ( 1/2 cup or to taste ) bay leaf and cook mushrooms on low
heat until most of liquid has evaporated but mushrroms still moist.
In a large pot place pumpkin ( this is unseasoned and not the spiced
kind for pie ) and start to thin out with chicken stock. Make it
as thin or thick as you like. I used about 1 1/2 quarts. heat gently
and stir and add in the mushrooms and continue to simmer about 1/2
hour to blend flavors. season with salt, pepper, bit of fresh grated
nutmeg and a bit of poultry seasoning.

Cool, chill and reheat the following day when flavors will be just
right. Its unusual but definitely delicious. I hope yopu enjoy it!

makes about 1 gallon or to feed 12 to 16 depending how large the
bowls are.

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