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Ingredientes
- 2/3 ounce Morel mushrooms, dry -- (1/4 of a bag)
- 2 Tbsp. Butter
- 2 x Yellow squash -- coarsely Minced
- 1/4 x Yellow onion -- coarsely Minced
- 1 tsp Fresh garlic -- minced
- 3 x Chicken bouillon cubes
- 1/4 tsp Tumeric
- 1/4 tsp Cumin
- 1/4 tsp Dry mustard
- 1/4 tsp Black pepper
- 1/2 c. Heavy cream
- 1 Tbsp. Red bell peppers -- in small Dice
Direcciones
- Bring one c. of water to boil, add in the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 min. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cool running water to remove any dirt particles. -Combine butter, squash, onion, garlic, bouillon cubes, spices, and 1 c. of water in a sauce pan and bring to a boil. Cover and reduce heat to a simmer for 20 min. -Pour cooked squash mix into a blender and puree. The mix will be thick. Add in heavy cream and 1/4 c. of the reserved mushroom liquid to the mix and blend. -Add in the sliced mushrooms and the red peppers. ENJOY!!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1237g | |
| Calories 663 | |
| Calories from Fat 444 | 67% |
| Total Fat 50.5g | 63% |
| Saturated Fat 29.8g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 2503mg | 104% |
| Potassium 2030mg | 58% |
| Total Carbs 35.73g | 10% |
| Dietary Fiber 7.3g | 24% |
| Sugars 12.22g | 8% |
| Protein 23.08g | 37% |
