| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
~-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
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