Morel mushrooms are the crown jewels of the mushroom world - prized for their honeycomb texture, nutty flavor, and limited spring season. This soup celebrates them in the most elegant way possible, keeping the preparation simple to let their extraordinary flavor shine.
Yes, morels are expensive, but this soup is worth every penny for special occasions. The earthy, slightly smoky flavor of morels is unlike anything else in the culinary world.
About Morels
- Season: Spring (April-May)
- Flavor: Earthy, nutty, smoky
- Texture: Honeycomb, meaty
- Cost: Premium, worth it
Cleaning Morels
- Slice in half lengthwise
- Soak briefly in salted water
- Rinse to remove debris
- Pat completely dry
Serving Suggestions
- Fresh tarragon
- Chives
- Crusty bread
- Spring celebration
Morel Mushroom Soup
Luxurious soup with prized morels.
Nutrition per serving
265Calories
8gProtein
14gCarbs
20gFat
3gFiber
4gSugar
Ingredients
Instructions
-
Clean morels. Slice morels in half lengthwise. Soak in salted water 10 minutes. Rinse and pat completely dry. Reserve a few small ones for garnish.
-
Sauté. Melt butter in a pot over medium heat. Add shallots and cook 3 minutes. Add morels and cook gently 6-8 minutes until tender.
-
Build soup. Add sherry and cook until nearly evaporated. Add broth and tarragon. Simmer 15 minutes.
-
Finish. Blend half for texture. Add cream and heat gently. Season with salt and white pepper. Serve garnished with reserved morels and chives.
Recipe Notes
- Dried morels: Use 1 oz dried, rehydrated. Reserve soaking liquid.
- Stretch them: Mix with cremini for budget version.
- Never eat raw: Morels must always be cooked.
- Best fresh: Morel flavor fades quickly.
