Black Eyed Pea and Squash Soup <r T>
| Yield: | 6 Servings |
| Categories: | Beans, Low-Fat |
| 1 | c | Dried Black-Eyed Peas; Note 1 |
| 1 | tb | Butter; Plus |
| 1/2 | ts | Oil |
| 2 | c | Minced Onion |
| 2 | tb | Dry Mustard |
| 2 | tb | Minced Garlic |
| 2 | tb | Minced Fresh Ginger |
| 2 | ts | Salt |
| 1 | lb | Fresh Mushrooms; Note 2 |
| 10 | Shiitake Mushrooms; Note 3 | |
| 1/4 | c | Dry Sherry; Or Vermouth, Or Chinese Rice Wine |
| 1 | md | Butternut Squash; Note 4 |
| 4 | c | Water |
| 1/4 | ts | Cinnamon |
| 1 | tb | Fresh Lemon Juice |
| 1 | tb | Cider Vinegar |
| Black Pepper; To Taste | ||
| Finely Minced Fresh Parsley; And/Or | ||
| Scallions For Top; Optional |
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