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.