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