Recipe - Cream Of Yellow Squash And Morel Mushroom Soup

2/3 ounce Morel mushrooms, dried
(One fourth of a bag)
2 tablespoon Butter
2 Yellow squash coarsely
Chopped
One fourth Yellow onion coarsely
Chopped
1 teaspoon Fresh garlic chopped
3 Chicken bouillon cubes
One fourth teaspoon Tumeric
One fourth teaspoon Cumin
One fourth teaspoon Dry mustard
One fourth teaspoon Black pepper
One half cup Heavy cream
1 tablespoon 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 One fourth cup of the reserved mushroom
liquid to the mixture and blend. Add the cut or sliced up 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