For a lot of people, morel mushrooms are one of the most flavorful mushroom. There are also a large number of ways to prepare morels, in order to make incredibly good dishes. One such meal that can be either a side course or a main course is morel soup.
This is a recipe that was handed down for a long time, and it presupposes that a person has access to morel mushrooms. Other kinds of mushrooms would probably also work, however the results won’t be quite the same. Also, though the recipe doesn’t specifically mention it, fresh morels result in a far better soup. However, dried morels can be used, if they have been re-hydrated. The flavor just isn’t quite as good.
This recipe will make enough soup for a main dish, for four people, with good appetites. It can be cut in half for a side dish or doubled for more people.
1 pound of cleaned and stemmed morel heads, sliced
1 quart milk or half and half
1/4 pound butter or margarine, butter preferred
1/4 cup bacon grease (optional)
1 small onion or 1/2 medium onion finely chopped
1/4 teaspoon salt
1/4 teaspoon basil (fresh preferred)
1/8 teaspoon oregano
1/8 teaspoon ground black pepper
1/8 teaspoon crushed garlic
1. In a deep frying pan, saute the onion and morels over low heat. At the same time, in a large cooking pot, gently heat the half and half, plus the butter, over very low heat. Both should be stirred frequently.
2. When the milk and butter are hot but not quite to the boiling point, add the sauteed mushrooms, onions and garlic. Continue to heat, stirring the mixture often, for 15 minutes.
3. Add the remaining ingredients, mix well, and simmer, covered, for 15 minutes.
4. Remove from heat and serve steaming hot. A sprig of parsley can be added in each bowl for color and the flavor is a good blend for this soup.
Great side dishes for this soup include homemade bread or cornbread, ripe tomatoes, sliced, and it is a natural compliment to sweet vegetables like corn. It is also great with a green salad.
The soup can be sprinkled with shredded cheese for a slightly different flavor. Even stronger cheeses taste milder in this soup, though the flavor is intact.
Excellent desserts are those using apples, such as apple sauce, apple pie, fresh apples or baked apples.
This is a filling meal that can tickle the fancy of anyone who likes mushrooms. The flavors work well together, while the result is something that leaves even hearty appetites sated. In practice, it is far easier to make than it may sound and it doesn’t take much more than a half hour. This is a spectacular way to serve the delicious morel mushrooms.