Cream Of Yellow Squash And Morel Mushroom Soup - cooking recipe

Ingredients

1 1/2 ounces morels, dried
1/4 cup butter
4 yellow squash, crookneck, coarsely chopped
1/2 yellow onion, coarse 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 black pepper
1 cup heavy whipping cream
2 tablespoons red bell peppers, small dice for garnish

Preparation

Preparation:
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 1/4 inch slices and rinse them under cool running water to remove and dirt particles.
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.
Pour cooked squash mixture into a blender and puree (carefully if hot). The mixture will be thick. Add heavy cream and 1/2 cup of the reserved mushroom liquid to the mixture and blend inches.
Add the sliced morels and the red bell peppers.