from the cookbook of Hot Dog: Deeje
Melt 2 tablespoons butter in a large saucepan.
Add 8 oz sliced mushrooms and 1/2 cup chopped onion and cook until tender.
Stir in 2 tablespoons flour. Gradually add 3 cups chicken (or vegetable) broth and cook over medium heat, stirring constantly, until thickened.
Stir in 2 cups cooked pumpkin, 1/2-teaspoon salt, 1/4-teaspoon pepper, 1/4 teaspoon nutmeg*, and 1 tablespoon honey.
Reduce heat and simmer 10 minutes, stirring occasionally.
Stir in 12 oz can of evaporated milk and cook, stirring constantly, until heated.
* I always grate fresh nutmeg with a microplane grater, and in recipes like this, it makes all the difference in the world!
