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Author Notes: Two fall ingredients combined into a tasty and flavorful soup. —Janneke Verheij
pounds butternut squash
pounds chestnut mushrooms
ounces dried porcini
teaspoon dried rosemary
milliliters cream ( non sweet)
- Pour hot water on the dried porcini’s and set aside.
- Cut the garlic, onion, leek and carrot small. Cut the potato, pumpkin and mushrooms in big pieces.
- Heat oil in a soup pan and sweat the onion, leek and carrot without coloring. Add the potato and pumpkin and toss it around. Transfer this mixture to a bowl and add another drizzle of oil to the pan.
- When the oil is hot add the mushrooms, don’t add the mushrooms before the oil is hot otherwise the mushrooms will act like sponges and suck up the oil. When the mushrooms start to lose their water, add garlic, rosemary and the porcini’s, keep the water aside. Bake for another two minutes; now add the pumpkin leek mixture and mix everything together.
- Sift the water of the porcini’s and add it; now pour boiling stock on until everything is well covered. Cook until all the ingredients are tender. Puree and add the cream. Season with pepper and salt, garnish with some parsley.
- This recipe was entered in the contest for Your Best Mushroom Soup