Winter Squash and Wild Mushroom Soup

Winter Squash and Wild Mushroom Soup

8 cups vegetable broth

1 ounce dried morel mushrooms

1 cups peeled and diced butternut squash

1 bay leaves

1 teaspoon sage

1 tablespoon olive oil

1 cups sliced red onion

1 pounds assorted wild mushrooms, tough stems removed, cleaned, and slice

1 tablespoon of tamari

Kosher salt and freshly ground pepper

½ cup chopped flat-leaf parsley

2/3 cup grated parmesan cheese, optional

1.  Heat broth in a large stockpot. 

2.  Place the dried mushrooms in a small bowl; pour 1 cup hot broth over mushrooms; let soak 20 

     minutes.

3.  Strain through a coffee filter or paper towel. 

4.  Add mushroom liquid to the broth. 

5.  Rinse mushrooms and dice; set aside.

6.  Add squash, bay leaf, and sage to the broth. 

7.  Bring to a boil; reduce heat and let simmer.
8.  Meanwhile, heat oil in a large skillet over medium heat. 

9.  Sauté onions 5 to 8 minutes, until soft.

10.  Add all mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little

      broth if they become too dry. 

11.  Transfer to stockpot.

12.  Add tamari and season to taste with salt and pepper. 

13.  Stir in parsley.

14.  Ladle soup into bowls and top with Parmesan.