No Soup for You!

Pat and I went and took a cooking class together a few nights ago at The Homesteader. They offer several different types of cooking classes a month. The one we took was called Savory Soups 1. We followed along as 4 different soups where made: Southwestern Corn Chowder, Blue Corn Tortilla Soup, Cream of Yellow Squash and Morel Mushroom Soup, and last but not least Classic French Onion Soup. This class totally got me pumped up to take more classes and explore new dishes.

After returning home I couldn't stop thinking about the Cream of Yellow Squash and Morel Mushroom Soup. I automatically thought about the Robison family last year at their old house and their mass quantities of squash. So envious!


I headed to the store while Grandpa was here so Lyndsey could sleep and I gathered all of the ingredients I was going to need. I had to stop by The Homesteader to pick up some Morel mushrooms because that's the only place in town that carries them. Do you know how expensive those things are. Look it up online, I dare you! The final product tasted just like the chef had made the night before. I'm in heaven!

Here is the recipe:

Ingredients:

1/2 ounce morel mushrooms, dried

1/2 stick unsalted butter

4 yellow squash, crookneck, coarsely chopped

1/2 yellow onion, coarsely 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 cracked black pepper

1 cup heavy cream

2 tablespoons red bell pepper, small dice for garnish

Preparation:

Bring 1 cup of water to a boil and add the dried mushrooms. Cover and remove from heat. Allow mushrooms to soak for 20 minutes. Drain the softened mushrooms and reserve the liquid. Cute the mushrooms into 1/4 inch slices and rinse them under cool running water to remove dirt particles.

Combine butter, squash, onion, garlic, bouillon cubes, spices, and 2 cups of water in a saucepan and bring to a boil. Cover and reduce heat, simmer for 15 minutes.

Pour cooked squash mixture into a blender and puree (carefully if hot). The mixture will be thick. Put back into pot. Temper the cream and add it to mixture along with 1/2 cup of the reserved mushroom liquid. Stir.

Add the sliced morels and the red bell peppers. Enjoy!