RECIPE Black-eyed Pea and Squash Soup with Shiitake Mushrooms

[Guest guest]

This is also from Mollie Katzen's " Vegetable Heaven " ... I didn't have

all those mushrooms on hand when I made it the first time, so I used a

..5 oz pkg of dried mixed wild mushrooms (which had some shiitake), and

I had no sherry so I used mirin. I haven't bothered to try the exact

version, cause this is so good... the most elegant version of

black-eyed peas I think I've seen. For you southerners - I usually

use purple hull peas if I can find them - even better!

 

Black-eyed Pea and Squash Soup with Shiitake Mushrooms

 

1 c dried black-eyed peas, soaked (or 2 c fresh or

frozen/defrosted)

1 tbsp butter

2 c minced onion

2 tbsp dry mustard

2 tbsp minced garlic

2 tbsp minced fresh ginger

2 tsp salt

1 pound fresh domestic mushrooms, stemmed and sliced

10 shiitake mushrooms (fresh, or dried and soaked),

stemmed and thinly sliced

1/4 c dry sherry or vermouth (or Chinese rice wine)

1 medium-sized (2-pound) butternut squash, peeled and

cut into small dice (about 5 cups)

4 c water

1/4 tsp cinnamon

1 tbsp fresh lemon juice

1 tbsp cider vinegar

fresh black pepper to taste

finely minced fresh parsley and/or scallions for the

top (optional)

 

Place the soaked or fresh black-eyed peas in a

saucepan and cover with water by at least 2 inches.

Bring to a boil, turn th eheat way down, and simmer,

partially covered, until tender - about 30 minutes.

Drain and set aside.

 

Melt the butter in a soup pot or Dutch oven. Add the

onion, mustard, half the garlic, half the ginger, and

half the salt. Saute over medium heat for about 5

minutes. Stir in all the mushrooms and saute for a few

minutes, then add the sherry. Cover and cook over

medium heat for about 10 minutes.

 

Add half the squash and all the water. Bring to a

boil, then lower the heat to a simmer, and cover. Cook

for about 10 minutes, then add the cinnamon, lemon

juice, and vinegar, along with the black-eyed peas,

the remaining garlic, ginger, squash, and salt. Cover

again, and cook over low heat until the most recently

added squash is just tender.

 

Season liberally with freshly ground black pepper, and

taste to see if it needs more salt. Serve hot, topped

with very finely minced parsley and/or scallions, if

desired.

 

Yield: 6 to 8 servings

Preparation time: 1 hour

 

Notes:

You can use fresh or dried shiitake mushrooms. If

using dried, soakd them ahead of time in 2 cups hot

water for about 30 minutes, then drain well.

 

This soup keeps well, if covered tightly and

refrigerated, for up to 5 days. It also freezes well.