Morel mushroom soup is a super tasty mushroom soup made from fresh morels, chicken stock, and heavy cream. The morel mushroom soup is topped with butter-fried morels. This soup can be served as a starter or main course with some bread.
Morel mushrooms are very tasty gourmet mushrooms and can be used in many different ways. However, it is important to know that morels do not tolerate too much heat, as they lose their fine and unique flavor. Therefore, it is very important that you follow the recipe and have a bit of patience with the sautering time of the morels.
For this morel mushroom soup, I use much more morel stems than morel caps, as I save the morel caps for sauce or cream-stewed morels, where the morels are not blended. Morel mushroom stems are only used fresh, as they become tough after drying.
You can choose to use whole fresh morels, soaked dried morels or morel stems only. It’s entirely up to you.
Morel mushroom soup
Ingredients
- 2 tablespoons butter
- 600 grams (1.3 lb) fresh morels, sliced
- 1 large shallot, diced
- 3 sprigs thyme
- 1 liter (4¼ cups) chicken stock
- 3 deciliters (1¼ cups) heavy cream
- Salt and pepper
- Lemon juice
Topping
- Butter
- 50-100 grams (2-3.5 oz) fresh morels, sliced
- Salt and pepper
Instructions
Morel mushroom soup
- Melt the butter in a large heavy-bottomed pot.
- Turn down the heat to low and add the morels. Gently saute for 5 minutes while stirring. It's super important that they don't take color and that you keep the temperature on low.
- Add the shallots and thyme and continue sautering for a further 2 minutes.
- Now pour the chicken stock and heavy cream into the pan and bring to a boil. Simmer for 30 minutes with the lid on.
- Remove the thyme sprigs and blend the soup.
- Season to taste with salt, pepper, and lemon juice.
Topping
- Melt a generous amount of butter in a frying pan. Once the butter has melted, turn down to low heat.
- Pour 50-100 g (2-3.5 oz) of morel mushrooms into the pan and let them saute on low heat for about 10 minutes.
- Taste with salt and pepper.
- Serve the hot morel mushroom soup with some butterfried morels as a topping.
