Winter Squash and Wild Mushroom Soup

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

Heat broth and water in a large stockpot. Add squash and bay leaf to broth. Bring to a boil; reduce heat and let simmer.

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.


Yield: 4 Servings