Recipe - Black Eyed Pea And Squash Soup

One half cup Dried BlackEyed Peas; Note
1
3 tablespoon Sherry
2 cup Minced Onion
2 tablespoon Dry Mustard
2 tablespoon Minced Garlic
2 tablespoon Minced Fresh Ginger
2 teaspoon Salt
1 pound Fresh Mushrooms; Note 2
10 Shiitake Mushrooms; Note 3
One fourth cup Dry Sherry Or Vermouth; Or
Chinese Rice Wine
1 md Butternut Squash; Note 4
4 cup Water
One fourth teaspoon Cinnamon
1 tablespoon Fresh Lemon Juice
1 tablespoon Cider Vinegar
Black Pepper; To Taste
Finely Minced Fresh Parsley;
And/Or
Scallions For Top; Optional

Note 1: soak the peas for at least 4 hrs (or 2 C fresh or
frozen/defrosted) Note 2: domestic mushrooms, stemmed and cut or sliced up Note
3: fresh or dried and soaked, stemmed and thinly cut or sliced up Note 4: 2 lb,
peeled and cut into small dice (abt 5 C)

You can cook the blackeyed peas up to several days ahead, if
desired. Save time by preparing the other ingredients while the peas
cook.

Place the soaked or fresh blackeyed peas in a saucepan and cover with
water by at least 2". Bring to a boil, turn the heat way down, and
simmer, partially covered, until tender about 30 min. Drain and set
aside.

Heat the 3 tablespoons sherry in a soup pot or Dutch oven. Add the
onion, mustard, half the garlic, half the ginger, and half the salt.
Saute over med heat for about 5 min. Stir in all the mushrooms and
saute for a few minutes, then add the One fourth cup sherry. Cover and cook
over med heat for about 10 min.

Add half the squash and all the water. Bring to a boil, then lower
the heat to a simmer, and cover. Cook for about 10 min, then add the
cinnamon, lemon juice and vinegar along with the blackeyed peas, the
remaining garlic, ginger, squash, and salt. Cover again, and cook
over low heat until the most recently added squash is just tender,
about 20 min.

Season liberally with freshly ground black pepper, and taste to see
if it needs more salt. Serve hot, topped with very finely minced
parsley and/or scallions, if desired.

Yield: 6 8