As you think about soups for fall, put this one at the top of your list. It is a mellow, creamy comforting kind of soup. The next crisp day that you have- this one will be easy to throw together. Add a piece of crusty bread and you will definitely be thanking our south of the border friends for this inspiration.
The original recipe that I followed is a Mushroom and Squash Blossom Soup from my Steven Raichlen’s Healthy Latin Cooking Cookbook. The Latin Culture definitely makes better use of those pretty little yellow edible flowers that you find in squash and zucchini. When you see these in the store, snap them up and throw them in soups or use them in quesadillas.
Mushroom and Squash Blossom Soup-Healthy Latin Cooking
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic
1 pound mushrooms, thinly sliced
16 squash or pumpkin blossoms, thinly sliced crosswise (I used a butternut squash)
1 tablespoon all-purpose flour
1 can (14 oz) evaporated skimmed milk (I used whole)
3 1/2 cups Chicken stock or fat-free reduced sodium chicken
1/4 cup chopped fresh flat-leaf parsley
1/2 cup Cheddar cheese (my addition for creamier effect)
Heat oil in large saucepan over medium heat. Add onions and
garlic, cook for 4 minutes or until onions are soft but not brown.
Add mushrooms, cook stirring of
ten for 6 minutes or until mush-
rooms are tender and most of the liquid has evaporated. Add
blossoms; cook for 3 minutes or until wilted. Stir in flour; cook
for 2 minutes. Stir in evaporated
milk. Increase heat to high and
bring to a boil. Stir in stock and return to boil. Reduce heat to
medium-low. Simmer for 5-8 minutes or until richly flavored and
vegetables are soft. Season with salt and pepper. Just before
serving, stir in parsley; simmer for 1 minute more. Note: Substitute finely chopped pumpkin or butternut squash for blossoms and
simmer for 10-15 minutes before adding stock if desired.