This traditional Southern dessert contains a surpising component. With a dollop of vanilla ice cream, serve.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons butter
- 1 pound fresh morel mushrooms, sliced into 1/2-inch pieces
- 6 cloves garlic, minced
- 1 medium onion, diced
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- ½ cup moscato wine
- ½ cup all-purpose flour
- 4 cups beef broth
- 1 teaspoon chicken bouillon granules, or more to taste
- 1 teaspoon salt, or more to taste
- 1 teaspoon cracked black pepper, or more to taste
- 1 cup heavy whipping cream
- ½ cup milk, or to taste
Instructions
- Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
- Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
- Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
- Stir in cream and enough milk to reach desired thickness. Cook until heated through.
- Use any variety of mushrooms you like, or use a mix such as king oyster, beech, and morel mushrooms. You can use beef bone both instead of beef broth if desired.
- The soup will thicken when it cools and may need milk added when reheated.
- For a delicious variation, add wild rice or noodles.
Reviews
So, Allrecipes changed my recipe before posting it and won’t correct the errors! This soup is a basic mushroom soup NOT a morel mushroom soup! Though morels would likely be fabulous- I have put a couple in before. What I regularly use is beech mushrooms and king oyster mushrooms (I have also used hen of the woods, oyster, and baby bella mushrooms) to make this and it turns out really yummy. The dried thyme should be thyme leaves rather than ground dried thyme. Also anytime it says “or more to taste” I recommend more, that is the minimum recommended amount of seasoning.