Save on Pinterest

Morel Mushroom Soup

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

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 198 calories, 12g fat (7g saturated fat), 38mg cholesterol, 896mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 9g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • erikamissamerica
    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
    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.