Cream of Morel Mushroom Soup
Indulge in the earthy luxury of Cream of Morel Mushroom Soup, a gourmet recipe that highlights the delicate, nutty flavor of seasonal morel mushrooms. This rich and velvety soup is crafted with a medley of sautéed onions, garlic, and fresh thyme, simmered in a creamy blend of chicken or vegetable stock and dry white wine. A hint of heavy cream enhances its luscious texture, while an optional garnish of fresh parsley adds a burst of vibrant color. Perfect as an elegant appetizer or a comforting main course, this soup is a must-try for mushroom lovers and those seeking to savor the best of spring's foraged treasures. Pair it with crusty bread for the perfect meal-rounding touch.
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Recipe Information
Ingredients
- 240 grams morel mushrooms
- 4 tablespoons unsalted butter
- 1 medium (finely chopped) yellow onion
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 120 milliliters dry white wine
- 960 milliliters chicken or vegetable stock
- 240 milliliters heavy cream
- 2 teaspoons fresh thyme leaves
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (freshly ground, to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Begin by cleaning the morel mushrooms. Gently rinse under cold water and brush off any dirt, or submerge them briefly in cold water to remove grit. Pat dry with paper towels.
Slice the morels into halves or quarters, depending on their size.
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the finely chopped onion to the pan and cook, stirring frequently, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced morel mushrooms to the pan and cook for 8-10 minutes until they release their moisture and begin to brown slightly.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2 minutes to eliminate the raw flour taste.
Pour in the white wine, scraping the bottom of the pan to deglaze, and let it reduce for 2-3 minutes.
Slowly add the chicken or vegetable stock while stirring to prevent lumps. Bring the mixture to a gentle simmer.
Add the fresh thyme leaves, salt, and black pepper to the pot, and cook the soup uncovered for 15-20 minutes, stirring occasionally.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend, then return it to the pot.
Stir in the heavy cream and heat through over low heat for 5 minutes, being careful not to let the soup boil.
Taste and adjust seasoning with additional salt and black pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 6004 mg | 261% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 9.4 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 224 mg | 17% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
