Hearty, homemade morel mushroom soup is delicious and easy to make on the stovetop with fresh morels, onion, garlic, and herbs simmered in moscato wine, broth, milk, and cream.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
347 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in cream and enough milk to reach desired thickness. Cook until heated through.
Ingredients
1 cup heavy whipping cream
5 tablespoons butter
2 teaspoons dried parsley
2 teaspoons dried thyme
4 cups beef broth
6 cloves garlic, minced
1 teaspoon salt, or more to taste
1 medium onion, diced
1 pound fresh morel mushrooms, sliced into 1/2-inch pieces
1 teaspoon chicken bouillon granules, or more to taste
