KILLER SQUASH AND ZUCCHINI SOUP

Killer Squash and Zucchini Soup image

Provided by Donna Graffagnino

Time 55m

Number Of Ingredients 13

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2 medium onions, diced
5-6 large cloves garlic, halved and sliced thin
1/2 large red bell pepper, diced
1/2 - 1 stalk(s) celery, diced
1 medium zucchini, halved lengthwise and sliced
2 small squash, halved lengthwise and sliced
6-7 oz sliced fresh mushrooms, or 4 oz canned, drained
1 qt heavy cream
2 Tbsp sherry
3 Tbsp dried basil (1 1/2 t fresh minced)
1 Tbsp dried chives (1 1/2 tsp fresh chopped)
2 tsp creole seasoning (tony cacherie's)
salt to taste

Steps:

1. Saute onions, garlic, bell pepper and celery in butter for about 5 minutes.
2. Add zucchini and squash and saute until it starts to get tender.
3. Reduce heat to lowest setting and add mushrooms, heavy cream, sherry, basil, chives and creole seasoning. Cover and simmer for 30 minutes, stir occasionally. Taste for seasoning and adjust as needed.
4. If vegetables are not completely tender let simmer until they are soft but not mushy. This is always better the next day so try to wait until tomorrow to eat it if you can.