Morel Mushroom Soup Recipe

Morel Mushroom Soup Recipe

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

  • 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
  • 1/2 cup Moscato wine
  • 1/2 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
  • 1/2 cup milk, or to taste

Directions

Step 1: Gather all the ingredients.

Step 2: Melt butter in a large pot over medium heat. Cook the 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 for about 1 minute until fragrant. Remove the mushroom mixture to a plate.

Step 3: Add the diced onion to the pot. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 4: Add the mushroom mixture back to the pot along with the thyme and parsley. Pour the Moscato wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon for about 3 minutes.

Step 5: Sprinkle flour over the mixture and stir until well incorporated.

Step 6: Add the beef broth, chicken bouillon, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.

Step 7: Stir in the heavy whipping cream and enough milk to reach the desired thickness. Cook until heated through.

Cook's Notes

  • You can use any variety of mushrooms you like, or mix different types such as king oyster, beech, and morel mushrooms.
  • For a deeper flavor, you can substitute beef bone broth for the beef broth.
  • The soup will thicken as it cools. You may need to add milk when reheating to adjust the consistency.
  • For a variation, consider adding wild rice or noodles for extra texture and flavor.

Nutrition Facts (per serving)

Calories 347
Total Fat 25g (32%)
Saturated Fat 16g (79%)
Cholesterol 81mg (27%)
Sodium 952mg (41%)
Total Carbohydrate 20g (7%)
Dietary Fiber 2g (7%)
Protein 7g (14%)
Potassium 234mg (5%)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Consult your doctor or dietitian if following a medically restrictive diet.

Morel Mushroom Soup Recipe

Comments

LovesCooking

10/06/2025 01:52:54 PM

I’ve been wanting to explore more about different styles of mushroom soups and this recipe was definitely a great find. Especially if you like foraging for a multitude of mushrooms, this is an awesome way to use those tasty morels. I liked the flavor profile with the dried herbs and moscato wine. The texture of the soup was also quite pleasant. The amount of flour is perfect to thicken the whole soup to a creamy consistency. Time to grab my mushroom basket and go forage for another round !

DapperSake5538

06/27/2024 02:28:30 AM

I just finished making this soup with morels I gathered and also added a portobello and some criminis. Doubled the wine, because why not. It has wonderful flavour! I am not big on cooking or making soups from scratch, but this was easy to follow and straightforward. Highly recommend this recipe!! Thank you for sharing.

jackierecipes

06/07/2024 07:25:46 PM

I have made this twice now and it was amazing! I would double it as I like to make a Big pot and freeze some.I only used fresh picked Morels but I think next time I might like to experiment and add some different kinds as. well. If you love mushroom soup , this will be your favourite!

Alexander Williams

05/30/2022 02:53:31 PM

This hits different.