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Morel Mushroom Soup
Morel Mushroom Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent morel mushroom soup made with fresh morels, onion, garlic, and herbs simmered in moscato wine, broth, milk, and cream - a comforting delight!
Ingredients:
  • 4 cups beef broth
  • 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
  • 0.5 cup moscato wine
  • 0.5 cup all-purpose flour
  • 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
  • 0.5 cup milk, or to taste
Instructions:
  • Collect all the necessary ingredients.
  • In a large pot over medium heat, melt butter until bubbling. Saute mushrooms in batches until beautifully golden, about 10 minutes per batch. Sprinkle garlic over each batch towards the end and cook until aromatic, about 1 minute. Transfer the flavorful mushroom medley to a plate.
  • Sauté the onion in the pot until softened and translucent, approximately 5 minutes.
  • Combine the mushroom mixture, thyme, parsley, and pour in the wine. Cook, stirring and scraping the flavorful browned bits off the pan with a wooden spoon for about 3 minutes.
  • Add flour and mix until fully combined.
  • Pour in the flavorful broth, bouillon, salt, and pepper, and bring to a vigorous boil. Lower the heat, cover the pot, and gently simmer, stirring occasionally, until the mixture thickens, approximately 10 minutes.
  • Combine cream and just the right amount of milk to achieve your desired consistency. Heat mixture until warmed through.

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