Kabocha and Porcini Soup

1. 1

   Wipe the mushrooms clean and trim the stems.

2. 2

   Cut each mushroom into about 8 wedges.

3. 3

   Heat the butter in a large saucepan over medium-high heat.

4. 4

   Add the mushrooms, squash, and garlic and cook until the garlic is tender, 2 to 3 minutes.

5. 5

   Season to taste with salt and pepper.

6. 6

   Strip the leaves from the thyme sprigs and add the leaves to the pot along with the Parmesan broth.

7. 7

   Bring to a simmer and cook for about 10 minutes, or until the squash is tender.

8. 8

   Stir in the cream and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.