Butternut Squash Soup With Wild Mushro
1 onion,chopped 1
2 cloves garlic, finely chopped 2
1 sweet potato, peeled and diced (3/4 lb/375 g) 1
6 cups butternut squash, peeled and diced (2 lb/1 kg) 1.5 L
6 cups homemade chicken stock , or 1 10-oz/284 mL tin chicken broth plus water 1 kg
Salt and pepper to taste
Wild Mushroom Saute:
1 tbsp olive oil 15 mL
3 cloves garlic, finely chopped 3
3/4 lb portobello mushrooms, sliced 375 g
1 tbsp chopped fresh rosemary, or 1/4 tsp/1 mL dried 15 mL
1 tbsp chopped fresh thyme, or 1/4 tsp/1 mL dried 15 mL
2 tbsp chopped fresh parsley 25 mL
Salt and pepper to taste
Small handful fresh chives
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