Creamy Morel Mushroom Soup

Spring time is morel mushroom hunting time, more specifically the month of May in North Idaho.  But when we are having a cool Spring and the wily morel is taking its own sweet time to come out in droves, I get out some of my dried morels from last season and make this soup.  I LOVE this soup and I think you will, too.  And dried morel mushrooms are available at many grocery stores so even if you aren't an avid mushroom hunter you can make it, too.

Here is what you will need:

Oops, I forgot to get the cream and flour in the picture!

Ingredients:

• 1/2 oz of dried morel mushrooms
• 3 1/2 cups of low sodium chicken broth
• 1/2 cup minced onion (I used a sweet onion)
• 1 stalk celery, diced
• Pinch of dried thyme
• 4 Tbsp butter
• 2 1/2 Tbsp of white flour mixed with a pinch of salt and pepper
• 4 Tbsp white wine
• 1/4 cup cream 
• parsley or chives for garnish

Soak the dried morel mushrooms in / cup of the chicken broth for 20 minutes.

 

Remove the morels from the chicken broth and squeeze the excess moisture back into the remaining stock.

  

Run the morel-infused chicken broth through a coffee filter to remove any dirt or insects that may have been in the dried morels.  I know it may sound gross but sometimes tiny little gnat-like insects remain inside of the morels as they dry and you do not want them floating in your soup.

 

Chop up your rehydrated morel mushrooms.

 

Melt the 3 tablespoons of butter over medium heat.

Add the dried thyme, diced celery and the minced onions to the heated butter and saute for 3 to 4 minutes.

Add the morel mushrooms and saute for 5 more minutes.

Now sprinkle the flour, salt and pepper mixture over the sauted vegetables.  Continue to cook over medium heat for 5 more minutes but do not brown.

Add the remaining the 4 tablespoons of white wine, 3 cups of chicken broth and the morel infused broth to the pot and bring to a boil.  Simmer this for 10 minutes, uncovered.

After simmering, stir in the 1/4 cup of cream to the soup. 

 

Remove from heat and serve.  Garnish with parsley or chives and enjoy.