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Pumpkin and Porcini Soup

1/2 cup broken pieces porcini mushrooms (about 3/4 once)

2 cups boiling water


2 large onions, minced, about 3 cups

2 tbsp extra virgin olive oil or butter

2 garlic cloves, minced or pressed (set aside for 10 minutes before cooking to preserve health benefits*)

2 cups chopped fresh mushrooms (get a mix from the farmers’ market!)

1 tsp fresh thyme (1/2 dried)

1 1/2 tbsp finely minced fresh sage or more to taste or about 2 tsp dried

1/4 cup or more Marsala or dry sherry

1 tbsp good soy sauce

2 cups total – a mix of: vegetable stock (recipe also in this cookbook), water, 1-cup apple cider or chicken, beef stock or bone broth

1 cup milk or cream (optional – not used on Customer Appreciation Day)

4 cups cooked and puréed pumpkin or part winter squash


1-3 tbsp tomato paste or some tomato sauce*

1 + or to taste sherry or white balsamic vinegar*

A squirt of siracha or other hot sauce – optional*

Salt and pepper to taste

Break up any large pieces into small ones of the porcini. Place the pieces in a heatproof bowl or Pyrex measuring cup, cover with the bowling water, cover and set aside to soak.


In a soup pot, sauté the onions in the oil for 5- 10 minutes until golden brown and soft. Add the mushrooms and brown lightly, then add garlic, thyme, sage, sauté until mushrooms are soft, another 5-10 minutes. Stir in the Marsala or sherry, and soy sauce and add the stock/cider/water and heat to almost boil. Stir in the pumpkin.


Remove the porcini from the soaking water with a slotted spoon (test one to make sure there is no grit in it) Pour the soaking water through a coffee filter or paper towel to remove any grit and add to the soup. Add salt and pepper to taste and add more vinegar or Marsala to taste.


Puree with immersion blender if desired.


Recipe from the Moosewood Cooks at Home by the Moosewood Collective

4-6 servings


* Not in the original recipe

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