Title: Cream of Yellow Squash and Morel Mushroom Soup
Categories: Vegetables
Yield: 1 Servings

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. ENJOY!!! Source: David Nelson(C)1994

Recipe By : Game Chef

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip