My own original work. A splash of ranch flavor and all the spiciness of buffalo wings are combined with the crunch of roasted pumpkin seeds.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup butter
- 1 tablespoon minced garlic
- 1 large onion, diced
- 8 ounces fresh morel mushrooms, sliced
- 1 tablespoon chicken soup base
- 1 tablespoon all-purpose flour
- 2 cups water
- 2 cups heavy cream
- ⅛ teaspoon ground dried thyme
- salt to taste
- 2 teaspoons ground black pepper
Instructions
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
- Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
- You can use 4 ounces of dried morels if fresh are unavailable; soak them in warm water for 30 minutes before using. Reserve the soaking water to add to the bisque.
Nutrition Facts
| Calories | 663 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 225 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 42 g |
| Sodium | 753 mg |
| Sugars | 3 g |
| Fat | 67 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as it said, and it was delicious! An easy recipe. Thank you!
My go to recipe for morels. Absolutely fantastic. Only made a few changes like sauté the mushroom rings in a separate pan in butter, salt and pepper. Puree the other ingredients, then combine mushroom rings and puree back in pan and incorporate. The morel is the featured ingredient why would you puree it into non-existence? To change things up a bit, I add 2 handfuls of spinach on occasion.
This recipe really brings out the flavor of the Morels. very good. Making a double batch today. Going to try freezing some for later.
I Love this soup !! I ran out of chicken stock so used beef . Still tasted wonderful . Hubby and Grandsons ate the whole pot . Next time I double it !! Thank you
I will definitely make it again! Everybody loved it!
Very disappointed. It was a huge waste of my morels. There was no mushroom flavore to be found in this recipe. I even used extra mushrooms to enhance it, but the cream, butter, garlic, and onion over powered the main ingredient. I’ll wait till next year to get more morels and use them in a better fashion. 🙁
WOW!! SO GOOD!
I made a triple batch
Cooked in the instant pot for 15 minutes at high pressure with natural release. It turned out delicious! Highly recommended!
My family and I, over several generations have been morel mushroom fanatics. This recipe is by far, hands down the best morel soup I have EVER had! I am taking 1 lb of dried morels to visit my kids tomorrow in Illinois and plan to make a big pot of it for all of us to enjoy.
I made it as the recipe called, but I rehydrated a few of the morels, so they were pretexts and I needed to add more flour when making the roux. Still very good and I look forward to making this again.
I can’t say enough good things about this recipe! I had some morels to use up but not enough so I halved the recipe which was fine because this soup is soooo rich! I put a small amount in the freezer to see if it would freeze up but haven’t tried it yet. I think this recipe would be great with any type of wild mushroom. Thanks for a wonderful recipe.
I made this on a whim and am so glad I did. However, I did not have morels, only portobellos and I doubled the amount I used. (I love mushrooms!) At the end I added 2 tbls of cornstarch to thicken it up a bit. Other than those 2 slight changes, this recipe is perfect!!!! I served it with toasted bagels and my daughter loved it too!
So easy and so delicious. I did increase the mushrooms but followed everything else exactly as directed.
I made this just as the recipe instructed…. It is ABSOLUTELY AMAZING!!! The strong flavor of the Morel is of key importance !!
I use an immersion blender to mix the whole batch at the same time. Also, as a finishing touch, I garnish with finely chopped fresh thyme and chives.
The soup is NOT like I was hoping. The heavy cream and butter drown out the morels and its to sweet.
If you changed any cooking method added or omitted ingredients then you didn’t make this version and therefor your review is invalid. I get tired of reading reviews where people changed everything about the recipe then leave a review. Idiots
I made the soup today, I used dried porcinis, Woods ear, chantarelles, and shitakes, as well as fresh button mushrooms. I also used tarragon. The recipe was easy to follow, the family loves it.
Wow! This was amazing! I halved the recipe and only used .5 oz of dried morels. I rehydrated the mushrooms in warm chicken broth and then used that instead of the water and paste. It was delicious!
Very easy to prepare, I used chicken bouillon one tablet, chicken broth instead of water, delicious!!!! This recipe is a keeper!!