Total Time
Prep 10 mins
Cook 40 mins

My husband is an avid Morel hunter. This is a deliciously rich soup. From

Ingredients Nutrition

  • 1 lb morel
  • 1 lemon, juice of
  • 6 tablespoons butter
  • 2 tablespoons onions, chopped
  • 1 small garlic clove, chopped
  • salt
  • pepper
  • 5 tablespoons flour
  • 4 12 cups beef stock (or rehydrated morel juice) or 4 12 cups chicken stock (or rehydrated morel juice)
  • 12 cup heavy cream


  1. Chop morels finely. Sprinkle with lemon juice.
  2. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
  3. Add morels and cook until juices are absorbed by the mushrooms.
  4. Season to taste with salt and pepper.
  5. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
  6. Simmer 20 minutes.
  7. Add the mushroom mixture and simmer an additional 10-15 minutes.
  8. Correct seasonings. Take off heat and add cream. Serve hot.
  9. (from The Curious Morel, and Basically Morels).


Most Helpful

I followed this recipe to a 'T' and the next time would use the juice from only 1/4 lemon to not overpower the delicacy of the morels and would double the onion to bring the morel flavor forward.

dg May 25, 2016

This was excellent. I could not find my tried and true so I had to try a new one and I must say this was just as tasty. I was cooking for a larger group so I did modify it slightly. I used 6 cups of stock, I used 1/2 beef and 1/2 chicken (that is what I had in the cupboard) I used 3/4 C cream. Everyone loved this, not a drop left!

lauraram.z January 06, 2010

I made this soup today and it was just wonderful! it had been raining all day and i had some morels in the freezer that i had picked last week. what an incredable supper i had! i did add some lemon thyme to it that i had growing in my garden, at the very end of cooking and it came out great!

angipet May 12, 2009

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