morel mushroom soup recipe

Written ByJenny Smyth Posted on
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The Best morel mushroom soup recipe

I’m so excited to share with you my favorite morel mushroom soup recipe, which has been a staple in our household for years. This recipe is not only delicious, but it’s also packed with nutrients and is perfect for any occasion.

I love how the rich flavor of the morels pairs with the earthy taste of the vegetables, creating a truly unique and satisfying experience for the taste buds. My kids adore this soup, and it’s always a hit at family gatherings.

The best part? It’s incredibly easy to make and requires minimal effort, making it a great option for busy weeknights or special events alike.

I’ve experimented with various cooking techniques over the years, and I’ve found that using a combination of sautéing and simmering brings out the best flavors in this recipe. Whether you’re in the mood for something comforting and familiar or looking to try something new, this morel mushroom soup recipe is sure to become a favorite in your household as well.

I’ve included some tips and tricks below to help you get the most out of this recipe, so be sure to read on!

Creamy Morel Mushroom Soup

4.8 from 1816 votes

A rich and earthy soup highlighting the unique flavor of fresh morel mushrooms. This velvety smooth soup is perfect as a starter or a light main course.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces fresh morel mushrooms, cleaned and sliced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and sliced morels to the pot.
4Cook for 2 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown slightly.
5Sprinkle the flour over the mushroom mixture and stir well to coat.
6Cook for 1 minute to remove the raw flour taste.
7Slowly pour in the broth while stirring constantly to prevent lumps.
8Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes, until the liquid thickens slightly.
9Remove the pot from heat and use an immersion blender to puree the soup until smooth.
10Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth.
11Return the pureed soup to the pot and stir in the heavy cream and fresh thyme.
12Heat over low heat for 2 minutes, stirring occasionally, until warmed through.
13Season with salt and pepper to taste.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Immersion blender or countertop blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 8g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Clean morels thoroughly by gently brushing off dirt or rinsing quickly and patting dry.

Watch Video Of How Creamy Morel Mushroom Soup Works

This morel mushroom soup is a recipe I come back to year after year. It is always a good idea for spring dinners or when you want something warm and comforting.

The flavor is rich and earthy, and it works well for family gatherings or quiet nights at home. For leftovers, store the soup in the fridge and reheat it over low heat.

I like to serve it with a side of toasted sourdough or a light salad. This soup is versatile and always satisfies, making it a staple in my kitchen.

❓ Frequently Asked Questions About Creamy Morel Mushroom Soup

Q: Can I use other types of mushrooms instead of morels?

No, you cannot use other types of mushrooms instead of morels. Morels have a unique flavor and texture that is hard to replicate with other mushrooms. While some mushrooms may have a similar earthy flavor, they will not have the same depth and richness that morels provide.

Q: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the refrigerator for up to three days. Be sure to label and date the container so you know how long it’s been stored.

Q: Can I freeze this soup?

Yes, you can freeze this soup for up to three months. Simply let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready to serve, thaw the soup in the refrigerator or reheat it on the stovetop.

Q: What type of cream should I use in this recipe?

You can use either heavy cream or half-and-half in this recipe. Heavy cream will give the soup a richer, more indulgent taste, while half-and-half will provide a slightly lighter and more subtle flavor.

Q: Can I make this recipe in advance?

This recipe can be made up to two days in advance. Simply prepare the ingredients through step three, then refrigerate until ready to serve. Reheat the soup on the stovetop before serving.

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