Cream Of Morel Soup


  • 1 pound morels
  • Juice of one lemon
  • 6 tablespoons butter
  • 2 tablespoons onion, chopped
  • 1 small clove garlic, chopped Salt
  • Pepper
  • 5 tablespoons flour
  • 4-1/2 cups beef stock
  • 1/2 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. Add morels and cook until juices are absorbed by mushrooms. Season to taste with salt and pepper.
  3. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot beef stock gradually, stirring all the time to avoid lumps. Simmer 20 minutes.
  4. Add the mushroom mixture and simmer an additional 10 minutes. Correct seasonings. Add cream.
  5. Serve very hot.


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