Creamy Morel Soup

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Creamy Morel Mushroom Soup

Ingredients:

• 1 lb fresh morel mushrooms, cleaned and sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/4 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/4 tsp dried rosemary (or 1 tsp fresh rosemary, finely chopped)
• 1/4 cup dry sherry or white wine (optional)
• Chopped fresh parsley or chives, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the sliced morel mushrooms and cook for 5-7 minutes, or until tender and slightly golden, stirring occasionally.

2. Add the chopped onion to the pot and sauté for 3-4 minutes, or until softened and translucent.

3. Stir in the minced garlic and cook for another 1-2 minutes, or until fragrant.

4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.

5. If you choose to use dry sherry or white wine, add it to the pot and let it simmer for an additional 5 minutes.

6. Turn off the heat and carefully use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly and then blend it in batches using a countertop blender. Return the blended soup to the pot.

7. Stir in the heavy cream, thyme, and rosemary. Gently heat the soup over low heat until warmed through. Season with salt and freshly ground black pepper to taste.

8. Ladle the soup into serving bowls, garnish with chopped fresh parsley or chives, and serve immediately with crusty bread or a simple green salad.

This creamy morel mushroom soup is perfect for a cozy dinner or as a starter for a more elaborate meal. Enjoy the rich and earthy flavors of morels combined with the creaminess of the soup.

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