Name: Wild Mushroom Pumpkin Soup
Ingredients: 1/3 c Dried mushrooms (porcini and shiitake); 1 c Hot water; 1 tb Olive oil; 1 lg Onion, finely chopped; 1 c Sliced fresh mushrooms; 2 c Vegetable stock; 2 c Cooked or canned pumpkin; 1/4 ts Nutmeg; 1/4 ts Salt, -=OR=-; 1 ts Tamari; 1/4 ts Black pepper; Minced fresh parsley; Minced fresh chives

It is a tragedy that the Christian religion is in many minds identified merely with pious ethical behavior and vague theistic beliefs, suffused with aesthetic emotionalism and a mild glow of humanitarian benevolence. This is not the faith which first awakened the world like a thousand trumpets and made people feel it bliss in such a dawn to be alive. Men knew what Christianity really was – the entrance into history of a force of immeasurable range.

James Stewart

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Soups, Vegetarian, Low-fat	4	Servings

INGREDIENTS

1/3	c	Dried mushrooms (porcini and shiitake)
1	c	Hot water
1	tb	Olive oil
1	lg	Onion, finely chopped
1	c	Sliced fresh mushrooms
2	c	Vegetable stock
2	c	Cooked or canned pumpkin
1/4	ts	Nutmeg
1/4	ts	Salt, -=OR=-
1	ts	Tamari
1/4	ts	Black pepper
		Minced fresh parsley
		Minced fresh chives

INSTRUCTIONS

Soak dried porcini and shiitake mushrooms in hot water for 20
minutes. Chop rehydrated mushrooms and reserve soaking liquid.  Saute
chopped onion and sliced fresh mushrooms and soaking liquid and
vegetable stock.
Add pumpkin, nutmeg, salt or tamari and black pepper.  Cook over
medium heat and stir until heated through.  Garnish with parsley and
chives.
"The Associated Press"  Posted by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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