Cream of Morel Mushroom Soup

photo by joellenjeffers_1315

- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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 1⁄2 cups beef stock (or rehydrated morel juice) or 4 1/2 cups chicken stock (or rehydrated morel juice)
- 1⁄2 cup heavy cream
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).
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
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.