Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces morel mushrooms -- dried, 1/4 of a
-- bag, up to 3
2 tablespoons butter
2 yellow squash -- coarsely chopped
1/4 cup yellow onion -- coarsely chopped
1 teaspoon fresh garlic -- chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell pepper -- in small dice |
Preparation:
Bring one cup of water to a boil. Add the mushrooms, cover and remove fro m heat. Allow mushrooms to soak for 45 minutes. Drain the softened mushro oms and reserve the liquid. Cut hte mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles. Combine butter, squash, onions, garlic, bouillon cubes, spices and 1 cup of water in a saucepan and bring to a boil. Cover and reduce heat to a si mmer 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 reserved mushroom liquid to the mix ture and blend. Add the sliced mushrooms and red peppers. |
