Huntin4Biggins: July 2015

Cream of Morel Soup Recipe

1 pound morel mushrooms
Juice of I lemon
6 tablespoons butter (divided)
2 tablespoons onion, chopped
I small clove garlic, chopped
Salt and pepper
5 tablespoons flour
4 1/2 cups beef stock, heated
1/2 cup heavy cream

Finely chop morels. Sprinkle with lemon juice. Melt 2 tablespoons butter in pan and cook onion and garlic in it until soft and yellow, but not brown. Add morels and cook until mushrooms absorb juices. Season to taste with salt and pepper. Melt remaining butter in large saucepan. Stir in flour, then add hot beef stock gradually, stirring constantly to avoid lumps. Simmer 20 minutes. Add mushroom mixture and simmer an additional 10 minutes. Correct seasoning. Add cream and serve very hot. Serves 4 to 6.