This Wild Morel Mushroom Soup sounds absolutely divine! Here’s a step-by-step guide to making this luxurious, umami-rich dish:
Wild Morel Mushroom Soup
A creamy, woodsy, and elegant soup that celebrates the rich flavor of foraged morels.
Ingredients:
- 1 oz dried morel mushrooms
- 1 cup warm water (for soaking)
- 2 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 1 garlic clove, minced
- 1 tbsp all-purpose flour
- ¼ cup dry white wine (e.g., Sauvignon Blanc)
- 2 cups chicken or vegetable broth
- ½ cup heavy cream (or half-and-half for a lighter version)
- Salt & freshly ground black pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
- A squeeze of lemon juice (optional, for brightness)
Instructions:
- Rehydrate the Morels:
- Place dried morels in a bowl and cover with warm water. Let soak for 20–30 minutes until softened.
- Reserve the soaking liquid (it’s packed with flavor!), straining it through a fine-mesh sieve or cheesecloth to remove any grit.
- Prep the Mushrooms:
- Gently rinse the rehydrated morels under cold water to remove any remaining dirt.
- Slice larger morels in half (small ones can stay whole).
- Sauté Aromatics:
- In a medium pot, melt butter over medium heat.
- Add shallot and sauté until translucent (2–3 min).
- Stir in garlic and cook until fragrant (30 sec).
- Build the Base:
- Sprinkle in flour, stirring to form a roux (cook 1 min to remove raw flour taste).
- Deglaze with white wine, scraping up any browned bits. Simmer 1–2 min until slightly reduced.
- Simmer the Soup:
- Add broth, rehydrated morels, and the strained soaking liquid.
- Bring to a gentle simmer and cook for 15–20 minutes to meld flavors.
- Finish with Cream:
- Stir in heavy cream and heat through (do not boil).
- Season with salt & pepper to taste. For a touch of brightness, add a squeeze of lemon juice.
- Serve & Garnish:
- Ladle into bowls and garnish with fresh thyme or parsley.
- Pair with crusty bread or a crisp salad for a complete meal.
Tips for Success:
- Wine Substitute: If avoiding alcohol, use extra broth + 1 tsp white wine vinegar.
- Texture Preference: For a smoother soup, blend half before adding cream.
- Storage: Keeps well refrigerated for 2–3 days (reheat gently).
This soup is perfect for impressing guests or indulging in a cozy night in. The earthy, umami-rich morels shine in every velvety spoonful. Enjoy!