November 12, 2014 at 1:33 pm  •  Posted in Recipe of the Day, Uncategorized by  •  0 Comments

1 small onion, chopped

2 cups sliced mushrooms

1/4 cup butter

1/4 cup flour

4 cups chicken broth

1 cup canned pumpkin

1 cup light cream

2 tbsp. honey

1 tsp. nutmeg



Saute onions and mushrooms in butter for 1 to 2 minutes.  Stir in flour.  Add broth and pumpkin; boil.  Reduce and cook 20 minutes.  Stir in cream, honey and nutmeg.  Serve with croutons sprinkled on top.  Serves 4.

Submitted by Barbara Symington to the “70th Anniversary Cookbook” by Renfrew Victoria Hospital Auxiliary.


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