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Mushroom Soup, Christy's Modified Porcini |  Vegetable/Fruit Day

Ingredients
  • 2 ounces of dried porcini mushrooms (= 16oz of mushrooms reconstituted)
  • PAM
  • 3 shallots, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 1/2 pounds butternut squash, cut into 1/3-inch pieces (fresh or frozen)
  • 3 large cloves garlic, finely chopped
  • 4 cups water
  • 2 teaspoons sea salt
Directions
  • soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft & set aside
  • sauté the shallots for a couple of minutes, then stir in the rosemary and squash
  • stir in the garlic, the porcinis along with the soaking liquid, the 4 cups of water, and salt
  • bring to a simmer and cook for ten minutes, or until the squash is tender
  • taste and if the broth is too intense, you may want to add more water a bit at a time
  • if the soup tastes flat and the mushroom flavor isn't quite there, add more salt
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