About this recipe:If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavour, but not too overpowering. Serve with crusty bread or garlic croutons.
1 tablespoon minced garlic
1 large onion, diced
225g fresh morel mushrooms, sliced
1 tablespoon chicken stock concentrate
1 tablespoon plain flour
500ml double cream
1/8 teaspoon ground dried thyme
salt to taste
2 teaspoons ground black pepper
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Method Prep:15min › Cook:20min › Ready in:35min
Melt the butter in a large pot over medium heat. Stir in the garlic, onion and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken stock concentrate and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.