Morel Mushroom Soup
Prep Time: 20 minutes
Makes: 4 servings
1 Ounce dried morels, reconstituted, and then sliced
1/2 cup butter
1 Large onion
1 teaspoon fresh thyme
1 Clove garlic, minced
2 Cups beef broth
2 Tablespoons flour
2 Cups heavy cream
First, cover dried morels with about a cup of hot water and let them reconstitute for about 10-15 minutes while you prep the rest of the ingredients. Then strain and slice. Make sure you reserve the mushroom broth.
Melt butter in medium pot over medium heat. Add mushrooms, garlic, onion, thyme, and salt and pepper to taste. Sauté about 5 minutes, until onions are translucent.
Add beef broth, reserved mushroom broth and whisk in flour. Bring to a boil. Turn heat to low, add cream, and simmer about 5 minutes.
Puree soup in small batches in a blender and serve…delish!
Chicken or veggie broth can also be used, but beef compliments the morels very well. You can also substitute half and half for the heavy cream if you want a lighter soup. Morels are a delicacy in the mushroom world…they have a wonderful meaty, earthy flavor.
Alaska is prime morel country and harvesting them is an acquired skill. If you have the opportunity, by all means take advantage of it! These little delicacies keep very well once they are dried.
Not sure how best to dry your morels? Check out this post for all the details.