crema de setas y calabazas

My inlaws went out of town today for about a week and asked my fiance and me to stay at their house to take care of their dog while they are gone. When we stay at their place, obviously we make ourselves at home and eat whatever they have, and luckily two days before they left they went to the farmers market so I have kitchen full of fresh veggies to cook with this week!

While going through the veggies to get inspiration for meals for the week, I came across these setas, or wild mushrooms, and knew i had to make some kind of soup for my fiance with them. He adores them. Now a couple posts ago i talked about how i hate mold and i really dont like mushrooms, because they look like mold. But these setas are so white and clean and pure looking that i dont mind eating them...I actually liked them.



Crema de calabaza y setas (4 servings)

• 2 cups hot water
• 1 chicken stock
• 1 can evaporated milk
• 2-3 chopped zucchinis (I used round zucchinis that my FIL grows in his fields...YUM!)
• 1.5 c chopped mushrooms (use the mushrooms of your choice)
• salt and pepper to taste
• chopped onion and garlic (I never measure, put in as much as you want)

1. sautee onion and garlic in a tbsp of oil about five minutes. Add water, stock, zucchini, and mushrooms. Simmer until zucchini is tender.
2. Add evaporated milk, and puree.
3. return to stovetop and reheat until the soup thickens. Season to taste.