(courtesy of Josh Berreman, chef of Heritage restaurant, at Whitney Peak Hotel, in Reno)
"Keep it simple!" he says. "I make wonderful soups, and they never have more than a couple ingredients. That's it! The beauty lies in the texture and honoring the integrity of the vegetable."
Bunch of mushroom scraps
½ cup Olive oil
Splash sherry vinegar
1 Butternut squash
Dash of Tabasco
Roast mushroom scraps and onion with some olive oil, blended them in the Vitamix with water, and seasoned with salt, a dash of Tabasco, and a splash of sherry vinegar. In winter, when butternut squash is around, I do butternut squash, onions, squash, lemon, and salt.