Stew Of Yellow Finn Potatoes, Cèpes, And Squash

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Coastal Living


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1/2 cup dried cèpes*

1/2 cup hot water

2 tablespoons olive oil

1 tablespoon minced shallots

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced fresh thyme

1 cup peeled and diced Yellow Finn potato (or Yukon Gold potato)

1 cup peeled and diced butternut squash

1 cup vegetable broth, warmed

1/2 cup whipping cream

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

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