Cream of yellow squash and morel mushroom soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | ounce | Morel mushrooms, dried -- |
| (1/4 of a bag) | ||
| 2 | tablespoons | Butter |
| 2 | Yellow squash -- coarsely | |
| Chopped | ||
| ¼ | Yellow onion -- coarsely | |
| Chopped | ||
| 1 | teaspoon | Fresh garlic -- chopped |
| 3 | Chicken bouillon cubes | |
| ¼ | teaspoon | Tumeric |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Heavy cream |
| 1 | tablespoon | Red bell peppers -- in small |
| Dice | ||
Directions
~-Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into ¼" slices and rinse them under cold running water to remove any dirt particles. --Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 cup of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes. --Pour cooked squash mixture into a blender and puree. The mixture will be thick. Add heavy cream and ¼ cup of the reserved mushroom liquid to the mixture and blend. --Add the sliced mushrooms and the red peppers. ENJOY!!! Source: David Nelson(C)1994 Recipe By : Game Chef
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