mushroom-squash soup

This is perfect to warm you up on a cold, winter day.

1/4 c. olive oil

2 sprigs Rosemary

4 sprigs Sage

1/2 large yellow onion, peeled and thinly sliced

2 garlic cloves, peeled and thinly sliced

1 yellow squash, peeled and seeded, diced

1 zucchini, peeled and diced

3/4 t. salt

1/8 t. freshly ground white pepper

1/2 lb. portobello mushrooms, cleaned and thinly sliced

1/2 lb. oyster mushrooms, cleaned and thinly sliced

1/2 lb. shitake mushrooms, cleaned and thinly sliced

3 c. chicken stock

1/2 c. heavy cream

1 T. unsalted butter

Heat the olive oil in a  large pot over a medium flame.  Bundle the rosemary and sage together and tie with kitchen twine.  When the oil is hot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil.  

Add the onion, yellow squash,, zucchini, garlic, salt and pepper and cook for 5 minutes, until the onion is soft and translucent but not brown.

Turn the flame to high and add the mushrooms.  Cook for 10 minutes, during which the mushrooms will give off their liquid (which should evaporate quickly due to the high heat) and deflate significantly.  Stir occasionally.

Add the chicken stock and simmer for 30 minutes.  Remove the herbs, then add the cream and butter.  Using a stick blender, puree the soup until smooth (you can also puree the soup in a blender, working in small batches).  Keep at a very low simmer until ready to serve.