In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Cream Of Morel Mushroom Soup
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Creamy without being too heavy, this is a great soup to have in your arsenal. Soak the mushrooms ahead of time and you'll have an elegant soup ready in no time. The morel of the story? Try the recipe!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 cups water
1 1/2 ounce dried morel mushrooms
4 ounces butter
1/4 cup flour
2 cups chicken stock
1 cup light cream
1/4 teaspoon black pepper
1/4 teaspoon sweet basil
1/4 teaspoon dry mustard
1/4 teaspoon tarragon
3 tablespoons sherry
1/4 teaspoon salt
1/4 teaspoon Tabasco sauce
directions
Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID.
Cut the mushrooms into pieces the size of your thumb nail, provided you do not wear those long fake ones, and set aside.
Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside.
In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma.
At this point add the mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps.
Add the seasonings and the sherry wine to the soup and simmer for 10 minutes. The soup should be thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock.
Add the Tabasco and the cut mushrooms. Stir in until blended. Garnish with fresh chopped parsley or chives. Serve only to those who deserve it !!
added by
laudsgypsy
nutrition data
272 calories, 23 grams fat, 12 grams carbohydrates, 3 grams protein per serving. This recipe is low in carbs.
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reviews & comments
September 15, 2013
First let me say I got a huge kick out of the comment about the fake nails! This is a really good soup. My grocery store has a nice selection of dried mushrooms so I was easily able to get the morels. Even though it's a cream soup it's not a super rich soup so it was very nice to eat and worked well as a precursor to a meal.
May 21, 2009
I used fresh morels, a large tuperware (round) bowl full, and effectively tripled all the ingredients (or so 2 cans chicken stock). Really Really good!