CREAM OF YELLOW SQUASH AND MOREL MUSHROOM SOUP

Cream of Yellow Squash and Morel Mushroom Soup image

Provided by MarraMamba

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

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1 1/2 ounces morels, dried
1/4 cup butter
4 yellow squash, crookneck, coarsely chopped
1/2 yellow onion, coarse chopped
2 teaspoons garlic, chopped
6 chicken bouillon cubes
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1 cup heavy whipping cream
2 tablespoons red bell peppers, small dice for garnish

Steps:

Preparation:.
Bring 2 cups of water to a boil and add the dried mushrooms. Cover and remove from heat. Allow mushrooms to soak for 45 minutes. Drain the softened mushroom and reserve the liquid. Cut the mushrooms into ¼ inch slices and rinse them under cool running water to remove and dirt particles.
Combine butter, squash, onion, garlic, bouillon cubes, spices and 2 cups of water in a sauce pan and bring to a boil. Cover and reduce heat and simmer for 20 minutes.
Pour cooked squash mixture into a blender and puree (carefully if hot). The mixture will be thick. Add heavy cream and ½ cup of the reserved mushroom liquid to the mixture and blend inches.
Add the sliced morels and the red bell peppers.

Nutrition Facts : Calories 185.2, Fat 17.5, SaturatedFat 10.7, Cholesterol 56.4, Sodium 620.5, Carbohydrate 6.2, Fiber 1.4, Sugar 2.8, Protein 2.8