Leftover Simple Pumpkin Soup with Mushrooms and Feta

So it’s the reprise of the soup I made on Sunday.  This time, we tried it with the sauted mushrooms (just criminis though – on sale for $4/pound trumps shiitakes) as well as the feta.  Although this is the second time for the recipe this week, it was Trav’s first time experiencing it.  I cooked it while he was at work on Sunday and by the time he got home, it was already stored for our meal on Thursday.  He enjoyed it, and I can say that it’s much better with the mushrooms and more feta.  Both additions worked together to overcome the sweetness that I complained about on Sunday, and moved this recipe firmly into the “keep” category.


1 Comment

  1. November 14, 2009 at 11:30 pm

    Hey there everyone i was just introduceing myself here im a first time visitor who hopes to become a daily reader!

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