Friday, September 25, 2009

creamy zucchini-mushroom soup

Makes two large servings; easily doubled.

2 cloves garlic, minced
1 tbsp olive oil
2 cups zucchini, diced with skins on
1 cup button mushrooms, diced
2 cups broth of your choice (vegetable, chicken)
1/2 cup evaporated milk
pinch each of ground cumin, coriander, ginger, cinnamon, and sugar
pinch of ground chipotle pepper
salt to taste
grated Parmesan or Asiago cheese

Heat olive oil in pot. Saute garlic until translucent. Add zucchini, mushrooms and spices and sugar, and saute for about 4-5 minutes. Add broth and milk, and adjust salt to taste (you may not need it depending on broth).

Bring to a simmer, cook 10 minutes or until zucchini is tender. Puree with (immersion) blender. Top with grated Parmesan or Asiago and serve immediately.


Mark said...

Sounds yummy but complicated. Perhaps you could make me some?

Tricia Orchard said...

This looks good! I am going to try this for sure!


Melinda said...

I was thinking of you, Tricia, with your comment on your blog about trying to use up your zucchini!

Mark, I swear this is not complicated to make! Honest. I guess it involves a little chopping, but it's easy!

I would send you some, but I don't think it would survive the trip to Vancouver very well...maybe you can coax Doug into making some for you?