Winter Squash and Wild Mushroom Soup
Ingredients
- 8 cups canned vegetable broth
- 1/2 ounce dried porcini or morel mushrooms
- 1 cup peeled and diced butternut squash
- 1 bay leaf
- 3 tablespoons olive oil
- 1 cup sliced red onion
- 1 pound assorted wild mushrooms, tough stems removed, cleaned, and sliced
- 1 cup small pasta, such as tiny bow ties, digitali, or pastini
- kosher salt and freshly ground pepper
- 1/4 cup chopped flat leaf parsley
- 1/3 cup grated Parmesan cheese
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