Cream Of Yellow Squash And Morel Mushroom Soup

• 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

1. Preparation:
2. 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.
3. 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.
4. 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.
5. Add the sliced morels and the red bell peppers.

morels, butter, yellow squash, yellow onion, garlic, chicken, turmeric, cumin, dry mustard, black pepper, heavy whipping cream, red bell peppers

Taken from www.food.com/recipe/cream-of-yellow-squash-and-morel-mushroom-soup-258952 (may not work)