⅝cup(1.5 deciliters) morel mushroom soaking water, (from rehydrating the dried morels in water)
⅝cup(1.5 deciliters) heavy cream
1tablespoonlemon juice
½teaspoongrated nutmeg
Salt and pepper
Morel Mushroom Topping
0.8ounces(25 grams) dried morel mushrooms
1¼cups(3 deciliters) cold water, to soak the morels
2large tablespoonsbutter
Salt and pepper
Instructions
Soak the Morel Mushrooms
Start by soaking the dried morels in 1¼ cups (3 deciliters) of cold water in a bowl. Let them soak until completely rehydrated (30-45 minutes). Save ⅝ cup (1.5 deciliters) of morel soaking water for later use in the soup. Discard the rest of the water.
Cauliflower Soup
Meanwhile, cut the cauliflower into florets. Chop the onion and mince the clove of garlic.
Heat up olive oil and butter over medium heat in a large soup pot.
Add onion, garlic, and cauliflower. Sauté for 3 minutes.
Add vegetable stock and the morel soaking water into the soup pot and bring to a boil. Put on a lid and let simmer for 10 minutes.
Blend the soup until smooth using a hand blender or food processor.
Add heavy cream, lemon juice, and grated nutmeg. Heat up the soup and taste with salt and pepper.
Morel Mushroom Topping
Depending on the size of the morels and your preferences, cut the rehydrated morels into smaller pieces or leave them whole.
It is SUPER important not to use a lot of heat when frying morels, otherwise they will lose their wonderful flavor.
Slowly heat up 1 large tablespoon of butter on a frying pan. Over very very low heat, add the morels. Try to avoid letting the morels take too much color. When the morels have absorbed the butter, add another large tablespoon of butter. The morels should never cook on a dry pan. Let them in total cook for 10 minutes.
Season with salt and pepper. Morels taste amazingly once they are properly salted!
Add the morels as topping on the soup or mix it in the soup. Both work perfectly!