Serves 4

Preparation :15 Cook :30 Stand :00 Total :45

This is truly earthy soup. Hearty and colorful.

2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, 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 1/4 cup of the reserved mushroom liquid (strained) to the mixture and blend.

Add the sliced mushrooms and the red peppers. ENJOY!!!