Recipe by michEgan
For those of you who love the wonderful flavor of the Morel mushroom, this soup is for you!! If you are using dried Morals, first reconstitue first before weighing
Top Review by Chef yummy yum yum!
Loved it! It was easy and tasted great. I used extra celery and onion. I plan to try this recipe with other mushrooms. I am sure it will turn out just as good.
Since the original post I have tried this with other mushrooms. It is great!
- 1 lb fresh morel, finely chopped
- 1 1⁄2 cups chicken stock
- 2 cups heavy cream
- 1⁄4 cup celery, diced small
- 1⁄4 cup onion, diced small
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1⁄4 cup butter, melted
- 1⁄4 cup flour
- 2 tablespoons olive oil
Directions See How It's Made
- Cook onions and the celery in the olive oil. stir often till soft. Add Morel mushrooms and cook about 6 to 7 more minutes. Add Butter and slowly stir in the flour. Now add the chicken stock, salt and pepper. Bring to a low boil, reduce to a simmer and cook 10 to 15 more minutes. Add Heavy cream and continue to cook another 10 minutes.