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Morel Mushroom Soup Recipe

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Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.—Geraldine Davenport, Madison, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound fresh morel or other mushrooms, sliced
  • 2 tablespoons lemon juice
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups milk
  • 3 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 198 calories, 12 g fat (7 g saturated fat), 38 mg cholesterol, 896 mg sodium, 16 g carbohydrate, 2 g fiber, 9 g protein.


  1. Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes. Yield: 6 servings.
Originally published as Morel Mushroom Soup in Taste of Home February/March 1998, p57

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Reviewed May. 23, 2009

"I make this soup every year with the morels that my husband brings home every year. It is so delicious, and easy to make."

Reviewed May. 8, 2009

"Thanks for this fantastic recipe, it tastes great and is so easy to make.. Didn't know what to do with the morels, you helped out alot."

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