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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INGREDIENTS
Nutrition- 1lb morel
- 1lemon, juice of
- 6tablespoons butter
- 2
- 1
- 5tablespoons flour
- 4 1⁄2cups beef stock (or rehydrated morel juice) or 4 1/2 cups chicken stock (or rehydrated morel juice)
- 1⁄2cup heavy cream
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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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