A delicious soup that utilizes local mushrooms and Maine’s own Queen of Smyrna squash.
On the Ingredients
- Queen of Smyrna squash hails from Smyrna, Maine, where it was a natural mutation from a kabocha squash. The skin is white and the flesh yellow-orange. It is a slightly dry squash, with a sweet and nutty flavor. Winter squash come in many different varieties, but they all originate in the Americas. They are 90% water but are also nutrient dense and high in fiber. Some possible health benefits include improving gut health and blood pressure. (Read more on the health benefits.)
- Oyster mushrooms have a broad, oyster-shaped cap. They’re mild flavored, with a hint of anise, and are somewhat delicate. They go great in soups, stir-fries, and casseroles.
Recipe Notes and Substitutions
If you can’t find aa Queen of Smyrna squash, use kabocha instead.
Mushroom & Queen of Smyrna Soup
Servings
6
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesA delicious soup that utilizes local mushrooms and Maine’s own Queen of Smyrna squash.
Ingredients
3 shallots (diced)
Olive oil for sautéing
3 stalks celery (chopped)
2 carrots (chopped)
2 cloves of garlic (minced)
1 tbsp fresh thyme
1 Queen of Smyrna squash (peeled and cubed)
6 cup veggie stock
1 bunch oyster mushrooms
1/2 lb shiitake mushrooms (remove the stems)
1 cup milk or dairy-free substitute
1/4 tsp nutmeg
Salt and pepper to taste
Directions
- Heat a pot over medium heat and sauté the diced shallots until they begin to turn translucent.
- Add garlic, carrot, and celery. Sauté for another few minutes, then add the squash, thyme, salt, pepper, and veggie stock. Stir to combine and bring to a boil.
- Turn to a simmer and add the mushrooms, pulling the oyster mushrooms apart into single portions.
- Cook at a simmer until squash is tender. Be careful while stirring to not break the oyster mushrooms.
- Turn the heat off and add the milk and nutmeg.
