Croûte aux morilles (French morel soup)

    35 min

    This soup is a specialty from the French region of Franche-Comté. If you cannot find dried morels, which can be pricey, used a second packet of mixed mushrooms instead. The soup will still taste great, as dried mushrooms give it exceptional flavour.

    3 people made this

    Serves: 6 

    • 1 (30g) packet mixed dried mushrooms
    • 1 (20g) packet dried morel mushrooms (or mixed dried mushrooms)
    • 750ml milk
    • 250ml water
    • 2 teaspoons cognac (optional)
    • 40g butter
    • 40g plain flour
    • 100ml single cream
    • salt and pepper
    • 1 knob butter
    • 500g closed cup white or brown mushrooms, sliced
    • 1 teaspoon prepared mustard

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Wash dried mushrooms well under cold water to remove sand. Soak in milk and water so that the mushrooms are almost fully immersed. Add cognac if liked.
    2. In an large saucepan, melt butter over medium heat and add flour. Stir till a roux forms. Strain mushrooms reserving the liquid. Gradually add the liquid to the roux, whisking till it thickens. Add cream, salt and pepper. Set to one side.
    3. In a frying pan melt butter and fry mushrooms over very low heat till soft, about 15 minutes, stirring often. Add mushrooms to the soup and reheat thoroughly. Just before serving, add mustard. Served with slices of toasted bread.

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