Cream of Yellow Squash and Morel Mushroom Soup

I found this on chef2chef (posted by dnelson) and it sounds delicious. Haven't tried it yet. Prep time does not include soaking mushrooms.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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

Directions

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 ¼ 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 ½ cup of the reserved mushroom liquid to the mixture and blend inches.
5. Add the sliced morels and the red bell peppers.