MOREL MUSHROOM SOUP

Morel Mushroom Soup image

This hearty, homemade morel mushroom soup is so delicious and easy, you'll never go back to the canned stuff again! Serve warm with crusty bread.

Provided by Elizabeth Brockman

Categories Cream of Mushroom Soup

Time 1h

Yield 6

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 19.8 g, Cholesterol 81.4 mg, Fat 25.2 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 15.7 g, Sodium 951.6 mg