Winter Squash and Wild Mushroom Soup
Emily
Fat: 3 g Carbohydrates: 13 g Protein:4 g Calories: 81 kcal
ingredients
- 1 cup vegetable broth, low sodium
- 7 cups water
- 1 cup butternut squash, peeled and diced
- 1 bay leaf
- 2 teaspoons olive oil
- 1 cup red onion, sliced
- 1 pound wild mushrooms, tough stems removed, cleaned, and sliced
- 1/4 cup parsley, chopped
- Salt, to taste
- Ground pepper, to taste
directions
- 1
Heat broth and water in a large stockpot. Add squash and bay leaf to broth. Bring to a boil; reduce heat and let simmer.
- 2
Meanwhile, heat oil in a large skillet over medium heat. Sauté onions 5 to 8 minutes, until soft. Add all mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to stockpot. Cook until squash is tender, 5 to 8 minutes. Stir in parsley.
Source: emilyvorpe@aol.com
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews