Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Saute onion and celery in butter until tender.
  2. Crush morels or other mushrooms with rolling pin, set aside.
  3. Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes).
  4. Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
Most Helpful

5 5

I give this a five for the idea. I wanted to make mushroom soup and only had dried mushrooms. I had chicken stock on hand, so I boiled the dried (shiitake) mushrooms, celery and minced onion in the broth for about ten minutes. I added salt, pepper, a little ground thyme and cayenne and a splash of red wine vinegar. Then I put it in my vitamix and pureed the batch. This step let me skip the flour. I poured it all back into the pan, added about 1/2 cup of heavy cream and voila! Yummy mushroom soup!

5 5

French Tart is right....this is a delicious soup and very easy to make. I did make some changes. I used cooked barley, sauteed garlic, 1 % milk and a dash of Kitchen Bouquet for colour and extra flavour. It was very filling and excellent the next day as well.

4 5

DELICIOUS! I made this with French dried ceps and this was rich and intense. I used full fat fresh milk in place of the canned milk and I also added 1 clove of French garlic for a little extra flavour. I cannot believe that this recipe has NEVER been reviewed yet - what a pity! Made for the soup, sandwich, salad and starter Photo Tag event in the photos forum. Thanks Dancer! FT:-)