I’m always up for trying new soup recipes. I already had a recipe for cream of mushroom soup and I liked it, but I wanted to try a different one anyway. Why, you may ask? Because it calls for morels.
A while ago I purchased two packages of dried morels off the internet. Each of these wonderful little 1 oz. packages is equivalent to 8 ounces of fresh mushrooms. I had one left and I was itching to use it. So when I saw a recipe calling for wild mushrooms like morels or porcini I knew I’d be in fungus heaven.
The first step was to make a veloute. I have no idea what that is, but I followed the recipe. He said to puree the mushrooms raw and add them to the soup at the end, so that’s what I did. I’m not sure why, though, because there was another whole step after the veloute was complete. So if you’re not confused enough, here’s what I did:
1 medium onion, finely chopped
4 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
1/2 cup Madeira
1 quart chicken broth
1 8 oz package white button mushrooms
1 8 oz package cremini mushrooms
1 cup heavy cream
Cook the onion in butter in a soup pot over medium heat, stirring often to prevent browning. When the onion turns translucent add the flour and stir over medium heat for 5 minutes more.
Add the Madeira and broth, whisk the soup to get rid of any lumps, and bring it to a simmer. Simmer for 5 minutes.
Put the mushrooms in a blender and add 1 cup of hte hot soup base. Blend the mushrooms on high speed. Add liquid as necessary. When this is done, add everything back into the soup and add the cream.
That’s the Veloute (I guess). To finish the morel soup, place the dried morels in a bowl and add just enough Madeira (Yay!) to cover. After about 20 minutes, remove the morels. Transfer the soaking liquid to a saucepan and simmer the morels in it for 5 minutes. Carefully lift them out and into a bowl with a slotted spoon so that any sand stays in the pan. Pour the liquid through a strainer lined with cheesecloth to remove any sand. Place some morels into each of four serving bowls. Pour the soaking liquid into the soup base to combine, and serve over the morels in the bowls.
I’m not sure if it was the Madeira or the morels (maybe both?), but this was one awesome soup.