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Cream of Yellow Squash and Morel Mushroom Soup
2/3 oz Morel mushrooms, dried -- (1/4 of a bag)
2 tb Butter
2 Yellow squash -- coarsely chopped
1/4 Yellow onion -- coarsely chopped
1 ts Fresh garlic -- chopped
3 Chicken bouillon cubes
1/4 ts Tumeric
1/4 ts Cumin
1/4 ts Dry mustard
1/4 ts Black pepper
1/2 c Heavy cream
1 tb Red bell peppers -- in small dice
~-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
1/4" 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 1/4 cup of the reserved mushroom liquid to the
mixture and blend. --Add the sliced mushrooms and the red peppers.
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