This hearty, homemade morel mushroom soup is so delicious and easy, you'll never go back to the canned stuff again! Serve warm with crusty bread.
Ingredients
- butter: 5 Tbsp
- morel mushrooms, sliced into 1/2-inch pieces: 1 pound (fresh)
- garlic: 6 clove (minced)
- medium onion: 1 piece (diced)
- thyme: 2 tsp (dried)
- parsley: 2 tsp (dried)
- moscato wine: 0.5 cup
- all-purpose flour: 0.5 cup
- beef broth: 4 cups
- chicken bouillon granules: 1 tsp (to taste)
- salt: 1 tsp (to taste)
- cracked black pepper: 1 tsp (to taste)
- heavy whipping cream: 1 cup
- milk: 0.5 cup (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
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Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
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Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
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Stir in cream and enough milk to reach desired thickness. Cook until heated through.
