| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chinese |
Soups |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion,large,chopped |
| 1 |
lb |
Mushrooms,sliced |
| 1 |
|
Butter stick |
| 1/3 |
c |
Flour |
| 2 |
qt |
Chicken broth |
| 2 |
c |
Canned pumpkin* |
| 2 |
c |
Light cream |
| 3 |
tb |
Honey |
| 2 |
ts |
Nutmeg |
INSTRUCTIONS
Before making her name as CNN's sole female sportscaster, Hannah Storm was
famous for her misadventures in the kitchen. "When I was younger, my
brothers used to make fun of me," says Storm. "Once, I was following this
wonderful chocolate-coffee bundt cake recipe, and I used a cup of
freeze-dried coffee grounds. The joke circulated around the family for
years, 'I ate a piece of Hannah's cake and was up for two days straight'."
Storm has since honed her culinary skills. One dish she's mastered is her
mother's famous pumpkin soup. "This soup was always a mystery soup for
anyone outside of the family," says Storm. "My mother never liked to tell
people what was in it because they probably wouldn't try it."
* - not pie filling
In a large soup pot, saute onion and mushrooms in butter for 1-2 minutes.
Remove from heat and stir in flour. Add chicken broth and pumpkin. Bring to
a boil. Reduce heat and simmer for 20 minutes. Stir in cream, honey, nutmeg
and serve.
OPTIONAL GARNISH: Sprinkle with croutons or crispy chinese noodles and
Parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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