Cream of Morel Mushroom Soup

My husband is an avid Morel hunter. This is a deliciously rich soup. From

Ready In: 50 mins

Serves: 4-6


  • 1  lb morel
  • 1  lemon, juice of
  • 6  tablespoons butter
  • 2  tablespoons onions, chopped
  • 1  small garlic clove, chopped
  •  salt
  •  pepper
  • 5  tablespoons flour
  • 4 12 cups  beef stock (or rehydrated morel juice) or 4 12 cups  chicken stock (or rehydrated morel juice)
  • 12 cup heavy cream


  1. Chop morels finely. Sprinkle with lemon juice.
  2. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
  3. Add morels and cook until juices are absorbed by the mushrooms.
  4. Season to taste with salt and pepper.
  5. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
  6. Simmer 20 minutes.
  7. Add the mushroom mixture and simmer an additional 10-15 minutes.
  8. Correct seasonings. Take off heat and add cream. Serve hot.
  9. (from The Curious Morel, and Basically Morels).
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