If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sautéed with onions, garlic, and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. Serve with crusty bread or garlic croutons.
Ingredients
- butter: 0.5 cup
- garlic: 1 Tbsp (minced)
- onion: 1 piece (diced)
- ounces fresh morel mushrooms: 8 piece (sliced)
- chicken soup base: 1 Tbsp
- all-purpose flour: 1 Tbsp
- water: 2 cups
- heavy cream: 2 cups
- ground dried thyme: 0.125 tsp
- salt: (to taste)
- ground black pepper: 2 tsp
Metric Conversion
Stages of cooking
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Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
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Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
