Cream of Morel Mushroom Soup

"My husband is an avid Morel hunter. This is a deliciously rich soup. From Morelheaven.com"
 
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photo by joellenjeffers_1315 photo by joellenjeffers_1315
photo by joellenjeffers_1315
Ready In:
50mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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!
     
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RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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