Squash and Mushroom Soup

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 33

  • 1 clove garlic, diced
  • 6 T. olive oil, divided
  • 1 lb. wild mushrooms, cleaned and cut into bite-sized pieces (fresh, tender Dryad's Saddle would be a good choice)
  • 1 tsp. finely chopped parsley 
  • salt and pepper to taste
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 c. diced acorn or butternut squash
  • 2 potatoes, peeled, quartered, and sliced to 1/4 inch
  • 2 - 3 vegetable bouillon cubes, crushed
  • 6 c. cold water
  • 1 T. tomato paste

Saute garlic in 3 T. oil in a large skillet over medium heat for 1 minute.  Add mushrooms and parsley; cook and stir for 3 - 4 minutes; then reduce heat to low.  Add salt and pepper; continue cooking, stirring often, for 15 minutes; set aside.  Saute onions and carrots in olive oil for 10 minutes, stirring often.  Add a little water if vegetables begin to dry out.  Add squash, potatoes, bouillon cubes, and cold water.  Bring mixture to a boil.  Stir in tomato paste and simmer, stirring occasionally, over low heat for 25 minutes.  Add cooked mushrooms to the pot, stir well, and season with salt and pepper.  Cover and gently simmer for 15 minutes, then allow soup to sit for 5 minutes before serving.  Serves 4.

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