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  • Cream Of Yellow Squash And Morel Mushroom Soup

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    Cream Of Yellow Squash And Morel Mushroom Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2/3 ounce Morel mushrooms, dry -- (1/4 of a bag)
    • 2 Tbsp. Butter
    • 2 x Yellow squash -- coarsely Minced
    • 1/4 x Yellow onion -- coarsely Minced
    • 1 tsp Fresh garlic -- minced
    • 3 x Chicken bouillon cubes
    • 1/4 tsp Tumeric
    • 1/4 tsp Cumin
    • 1/4 tsp Dry mustard
    • 1/4 tsp Black pepper
    • 1/2 c. Heavy cream
    • 1 Tbsp. Red bell peppers -- in small Dice

    Directions

    1. Bring one c. of water to boil, add in the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 min. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cool running water to remove any dirt particles. -Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 c. of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 min. -Pour cooked squash mix into a blender and puree. The mix will be thick. Add in heavy cream and 1/4 c. of the reserved mushroom liquid to the mix and blend. -Add in the sliced mushrooms and the red peppers. ENJOY!!!

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