Ingredients
-
1
-
1
-
6
-
2
-
1
-
-
-
5
-
4 1/2
-
1/2
-
-
-
-
-
Directions
Cream of Morel Mushroom Soup, My husband is an avid Morel hunter. This is a deliciously rich soup. From Morelheaven.com, I followed this recipe to a ‘T’ and the next time would use the juice from only 1/4 lemon to not overpower the delicacy of the morels and would double the onion to bring the morel flavor forward.
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Steps
|
1
Done
|
Chop Morels Finely. Sprinkle With Lemon Juice. |
|
2
Done
|
Melt 1/3 of the Butter in a Pan and Cook the Onion and Garlic in It Until Soft and Yellow, but not Brown. |
|
3
Done
|
Add Morels and Cook Until Juices Are Absorbed by the Mushrooms. |
|
4
Done
|
Season to Taste With Salt and Pepper. |
|
5
Done
|
Meanwhile, Melt the Remaining Butter in a Large Saucepan. Stir in the Flour Then Add Hot Stock, Gradually, Stirring Constantly to Avoid Lumps. |
|
6
Done
|
Simmer 20 Minutes. |
|
7
Done
|
Add the Mushroom Mixture and Simmer an Additional 10-15 Minutes. |
|
8
Done
|
Correct Seasonings. Take Off Heat and Add Cream. Serve Hot. |
|
9
Done
|
from the Curious Morel, and Basically Morels. |
