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 cup: 198 calories, 12g fat (7g saturated fat), 38mg cholesterol, 896mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 9g 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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erikamissamerica User ID: 1716164 51466
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."

Oldcat9354 User ID: 4132605 80116
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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