Everyone rejoice!! Finally a mushroom soup that is NOT creamy! Let me just say that I love cream of mushroom soup, but if you really want the flavor of the mushroom to stand out, you do not want a creamy soup. Especially when using morels, the mushroom is the star.
After my first taste of this soup while it was cooking, there were about 10 more “tastes” that came afterward. With each spoonful I was reminded of being a little girl, out hiking in the woods with my family, picking morels. I love Lancaster and the food that comes with living here, but this place just doesn’t equal Washington’s foraging or mountain views.
What I really love about this soup is it took a total of about 40 minutes of actual cook time. That’s not very long for a soup. The flavor is so bold, it tastes like I picked a morel straight from the ground and popped it into my mouth. There’s even a little grittiness from the dirt. That’s what fresh food tastes like. Dirt. Ok, that’s a little overkill, but honestly…I really loved that I knew where these mushrooms came from (my wonderful father picked them and shared) and the fact that there was still a little crunch left. It’s kind of like eating clams and getting a little sand in your mouth. It’s a good thing.
I understand that not everyone is going to have morels, live somewhere to pick them, or even be able to afford to buy them, but you can definitely substitute for another mushroom. I just recommend picking at least one with a bold flavor and pairing it with baby bellas or crimini mushrooms. Also, I used dried morels, so if you’re using fresh, I would probably add another 1/2 cup or so.
Morel Mushroom Soup:
Makes about 1 1/2 quarts
- 2 1/2 cups dried morels
- 1 yellow onion, diced
- 1 1/2 tsp minced garlic
- 2 Tbsp butter (or olive oil for vegan option)
- 2 Tbsp flour
- 2 pints mushroom/vegetable stock
- 1/2 cup sherry
- 1 bay leaf
- 2 sprigs thyme
- Salt and pepper to taste
- 1 tsp coriander
- First, rehydrate your mushrooms with just enough hot water to cover them. Let them sit for at least 1/2 an hour.
- Melt the butter in a large pot over medium high heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
- Drain the mushrooms, saving the soaking water. Add the mushrooms to the pot and cook for about 5 more minutes. Add the flour and mix in until distributed throughout.
- Between the reserved soaking water and vegetable stock, add 2 pints to the pot (I had about 1 1/2 pints of soaking liquid and added a 1/2 pint of vegetable stock-no salt added).
- Remove the leaves from 1 sprig of thyme, chop and add to the pot. Throw in the other whole thyme sprig, sherry, bay leaf, salt, pepper and coriander.
- Bring to a boil and then down to a simmer for 20 minutes.
- Remove from heat and let cool for about 10 minutes. Using a food processor or immersion blender, puree the soup.
- Season to taste as needed.