Pumpkin and Mushroom Cream (Cream à la Richelieu) (Cream à la Richelieu)

Name: Pumpkin and Mushroom Cream (Cream à la Richelieu)
Yield: 10
Ingredients: 3 tablespoons of butter; 2 tablespoons of olive oil; 1 kg of pumpkin, cut into cubes; 500g of fresh mushrooms; 2 liters of chicken broth (optional; use 3 tablets dissolved in the same amount of water); 6 tomatoes, peeled and seeded, diced; 3 cloves of garlic, minced; 1 medium onion, finely chopped; Salt to taste

1
3 tablespoons of butter
2
2 tablespoons of olive oil
3
1 kg of pumpkin, cut into cubes
4
500g of fresh mushrooms
5
2 liters of chicken broth (optional; use 3 tablets dissolved in the same amount of water)
6
6 tomatoes, peeled and seeded, diced
7
3 cloves of garlic, minced
8
1 medium onion, finely chopped
9
Salt to taste

Ingredients

1
3 tablespoons of butter
2
2 tablespoons of olive oil
3
1 kg of pumpkin, cut into cubes
4
500g of fresh mushrooms
5
2 liters of chicken broth (optional; use 3 tablets dissolved in the same amount of water)
6
6 tomatoes, peeled and seeded, diced
7
3 cloves of garlic, minced
8
1 medium onion, finely chopped
9
Salt to taste

Directions

1
Cook the pumpkin in chicken broth until it's tender
2
Reserve the broth and pumpkin separately
3
In a pan, melt the butter and olive oil
4
Add the mushrooms (reserve some for garnish), garlic, onion, and tomato
5
Cook, stirring occasionally, for 30 minutes or until the broth starts to thicken
6
Remove from heat and blend with a processor
7
Add the pumpkin and two tablespoons of reserved broth and blend until smooth
8
Transfer to a pan, add the remaining broth, salt, and warm over low heat
9
Cut the reserved mushrooms in half, garnish the cream, and serve.