Creamy Morel Soup
Chef Valerie Morrison
Morels are as delicious as they are dear in price, so you might want to start by experimenting with other mushroom varieties. The exotic varieties are common enough in Canada and carry both good nutrition and a broad range of flavours and textures.
1 lb (450 g) fresh morel mushrooms, rinsed
1/2 cup (125 mL) butter
1 small onion, finely diced
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup (125 mL) flour
8 cups (2 L) chicken or vegetable stock
1 bay leaf
3 sprigs fresh thyme
1 cup (250 mL) whipping cream
Pinch mace or nutmeg
Salt and pepper, to taste
Clean and halve the large mushrooms and set aside. In a saucepot, melt the butter, add the vegetables, and saut until fragrant (about 1 to 2 minutes). Stir in the flour and blend to combine. Slowly mix in the cold stock and stir until smooth and simmering; add the herbs. Allow to simmer for 15 to 20 minutes, stirring occasionally. Stir in whipping cream and season with a pinch of fresh mace or nutmeg and salt and pepper. Before serving, remove the whole herbs. May be served with a sprinkle of porcini powder or truffle oil.
Serves 6.
source: "Emerald Lake Lodge", alive #305, March 2008
