Cream of Morel Mushroom Soup

Total Time
10 mins
40 mins

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

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  • 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).