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Shiitake Mushroom & Butternut Squash Soup


2 tablespoons butter
½ pound shiitake mushrooms, stems removed and chopped
Salt and pepper
½ teaspoon winter savory, chopped
2 onions, diced
2 celery ribs, chopped
3 garlic cloves, minced
5 cups mushroom broth
½ medium butternut squash, peeled, seeded and cut into ¼-inch cubes
1 cup cooked wild or brown rice
2 tablespoons parsley
¼ cup heavy cream (optional)


  1. In a large pot, heat 1 tablespoon of the butter over medium high heat. Add the chopped mushrooms and 1/4 teaspoon of the salt and winter savory. Cook, stirring occasionally, until brown, about 5 minutes. Remove and set aside.
  2. Reduce the heat to medium low heat. Add the remaining 1 tablespoon butter to the pot. Add the onions and celery. Cook, covered, for 4 minutes. Add the garlic and cook 1 minute longer.
  3. Add the broth, squash, 1 teaspoon salt and simmer until the squash is tender, 10 to 15 minutes.
  4. Add the mushrooms, cooked rice, parsley, and cream, and heat through. Taste and season with salt and pepper.