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Cream of Yellow Squash and Morel Mushroom Soup

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“I found this on chef2chef (posted by dnelson) and it sounds delicious. Haven't tried it yet. Prep time does not include soaking mushrooms.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preparation:
  2. 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.
  3. 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.
  4. 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.
  5. Add the sliced morels and the red bell peppers.

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