Kabocha and Porcini Soup

• 1 pound porcini mushrooms
• 3 tablespoons unsalted butter
• 1 1/2 cups peeled, diced kabocha squash
• 12 tiny cloves garlic, halved
• Kosher salt and freshly ground pepper
• 8 sprigs thyme
• 4 cups Parmesan Brodo (page 47)
• 1/4 cup heavy cream
• 1/4 cup chopped fresh parsley

1. Wipe the mushrooms clean and trim the stems.
2. Cut each mushroom into about 8 wedges.
3. Heat the butter in a large saucepan over medium-high heat.
4. Add the mushrooms, squash, and garlic and cook until the garlic is tender, 2 to 3 minutes.
5. Season to taste with salt and pepper.
6. Strip the leaves from the thyme sprigs and add the leaves to the pot along with the Parmesan broth.
7. Bring to a simmer and cook for about 10 minutes, or until the squash is tender.
8. Stir in the cream and parsley and serve.

porcini mushrooms, unsalted butter, kabocha squash, garlic, kosher salt, thyme, parmesan, heavy cream, parsley

Taken from www.epicurious.com/recipes/food/views/kabocha-and-porcini-soup-383846 (may not work)