Winter Squash and Wild Mushroom Soup

I can't even begin to tell you how much I love this freaking soup.

I found this recipe in the December 2004 issue of Organic Style Magazine...which consequently is no longer in print...But don't let that sway you from making this soup! It's excellent, damnit!

When you make this, choose wild mushrooms-chanterelle, black trumpet, hen-of-the-woods, shitake, oyster, or cremini-that are moist to the touch, with no shriveled, dried edges, bruises, or spots...There's nothing worse than a shriveled beaten mushroom.

If you don't want the trouble of peeling and cutting hard squash you can instead substitute diced carrots or parsnips, but I say grow a pair and cut the damn squash...It's what makes this recipe.

Also, I use Bionature Gluten Free Pasta. Keep in mind that it only asks for one cup pasta, and please only use one cup...Otherwise when you refrigerate the leftovers (if there are any leftovers, oink) the pasta will soak up all the juice and you'll have nothing but gigantic soggy pasta, and you don't want that...Unless of course you like gigantic soggy pasta, then I would suggest visiting a good therapist, there are 12 steps for people like you.

Winter Squash and Wild Mushroom Soup
Serves 4 to 6

8 cups veggie broth
1/2 oz dried porcini or morel mushrooms
1 cup peeled and diced butternut squash
1 bay leaf
3 Tbsp olive oil
1 cup sliced red onion
1 pound assorted wild mushrooms, tough stems removed, cleaned and sliced
1 cup small gluten free pasta
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped flat-leaf parsley

Heat broth in a large stockpot. Place the dried mushrooms in a small bowl; pour 1 cup hot broth over mushrooms; let soak 20 minutes. Strain through a coffee filter or paper towel. Add mushroom liquid to broth. Rinse mushrooms and dice; set aside.

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. Saute onions 5-8 minutes, until soft. Add all mushrooms and saute until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to stockpot. Add pasta and cook until pasta is done and squash is tender, 5-8 minutes. Season to taste with salt and pepper. Ladle soup into bowls and top with parsley.