---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WILD MUSHROOM PUMPKIN SOUP
  Categories: Soups, Vegetarian, Low-fat
       Yield: 4 servings
  
     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
  
   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
  
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