Creamy Morel Mushroom Soup Recipe

I did a couple of things differently with this recipe that made this a whole lot easier, didn't affect the taste and just made more sense to me. Rather than use water and chicken soup base I just used chicken broth. I used fresh thyme rather than dried and didn't bother adding the flour - it wasn't necessary. Since my market didn't have morels, I used regular ol' mushrooms and they worked out just fine. I used twice the amount of mushrooms called for and I'm glad I did. Given the extra amount of mushrooms, and the fact there are not a lot of competing seasoning ingredients, this is a pure, robustly mushroom flavored soup. Easy to put together, ready in minutes, and can be made ahead of time. A beautiful first course for an elegant meal.

My go to recipe for morels. Absolutely fantastic. Only made a few changes like sauté the mushroom rings in a separate pan in butter, salt and pepper. Puree the other ingredients, then combine mushroom rings and puree back in pan and incorporate. The morel is the featured ingredient why would you puree it into non-existence? To change things up a bit, I add 2 handfuls of spinach on occasion.

Cooked in the instant pot for 15 minutes at high pressure with natural release. It turned out delicious! Highly recommended!

I gave this 4 stars simply because I made quite a few changes. First, I added 1/4 c of white wine to the butter/mushroom mixture while sauteeing. Second, I used 8 oz of white mushrooms and 8 oz of baby bellas. Third, I used half & half instead of cream, chicken broth instead of water and still had to add a tub of condensed stock. (I added that later, not when the recipe said to.) Probably had more to do with the broth that I was using, but it was completely bland until I did that. I also added about a tbsp of garlic powder. It turned out wonderfully!

Wow! This was amazing! I halved the recipe and only used .5 oz of dried morels. I rehydrated the mushrooms in warm chicken broth and then used that instead of the water and paste. It was delicious!

I'd rather the raw flour be cooked more like a roux. Add the flour and cook until golden with the butter, onions and shrooms, after they've been sautéed a bit, to build a better base before adding the liquids. And if you do a fine (not minced) chop on 1/2 of the mushrooms before cooking it'll remove the process of blending 1/2 of the soup later. Just add a few minutes of uncovered coking time to reduce a bit.

I am a vegetarian, so I used vegetable stock instead of chicken base. I also added a little white wine while sauteing the onions and a little rosemary with the thyme. Very good! Definitely serve with crusty bread.

I made it as the recipe called, but I rehydrated a few of the morels, so they were pretexts and I needed to add more flour when making the roux. Still very good and I look forward to making this again.

This was super easy to make and was full of flavour. An instant favourite. I did add some more flour to better incorporate the floating butter and minced the onion garlic and mushrooms to begin with rather than doing 1/2 at a time while simmering.

I could not find this specific mushroom but instead found some baby bells and another to sub. Sme for looks other for flavor. Blended half to thicken. Excellent base recipe with room to mix things up if you can't find an ingredient. Yum!

Outstanding! I would make this again, and would change just a few things...use less butter, and put a bit of sherry in it. I used three kinds of mushrooms and light cream, and it really was terrific!

Made it once — can’t wait to do it again.

I made this exactly as it said, and it was delicious! An easy recipe. Thank you!

This recipe really brings out the flavor of the Morels. very good. Making a double batch today. Going to try freezing some for later.

I Love this soup !! I ran out of chicken stock so used beef . Still tasted wonderful . Hubby and Grandsons ate the whole pot . Next time I double it !! Thank you

I will definitely make it again! Everybody loved it!

WOW!! SO GOOD!

I made a triple batch

My family and I, over several generations have been morel mushroom fanatics. This recipe is by far, hands down the best morel soup I have EVER had! I am taking 1 lb of dried morels to visit my kids tomorrow in Illinois and plan to make a big pot of it for all of us to enjoy.

I can't say enough good things about this recipe! I had some morels to use up but not enough so I halved the recipe which was fine because this soup is soooo rich! I put a small amount in the freezer to see if it would freeze up but haven't tried it yet. I think this recipe would be great with any type of wild mushroom. Thanks for a wonderful recipe.