Morel Mushroom Soup
First Runner Up, Earthy Delights 2009 Morel Recipe Contest
1.5 pounds of fresh morels
3/4 cup each of chopped celery, carrots and one of onions, shallots,
green garlic, ramps or leeks (or a mix)
2 tablespoons of vegetable oil
2 tablespoons of unsalted butter
1/4 cup unbleached flour
salt to taste
1/2-3/4 cup of heavy cream, preferably unpasteurized
1 quart chicken stock ( or vegetable stock)
(optional) a few tablespoons of dry marsala or white wine
Brush the morels if they need it, and then cut them into bite sized
pieces and put them aside.
In a wide pot that holds at least four quarts, combine the butter and
oil, and heat it at a low flame. When the butter has melted, add the
celery, carrots and onion/shallot/green garlic. Sauté these until the
onion just gains translucence and then add a heaping teaspoon of salt.
Add the mushrooms to this and turn the heat to medium. Stir this once,
and then let the mixture cook until the sound from the pot changes from
a sizzle to a crackle. When that happens, stir in the flour and coat
all of the vegetables. It will look awful, but don't worry.
for about two minutes, and then add the cream. Lower the heat again,
and stir this until you get a thick mixture, something like a heavy
creamed spinach. Then, cup by cup, add the stock and stir until you
have a creamy uniform soup.
Taste and add salt if you need it, or
pepper. If you like, add the wine as well.
Makes 2 quarts
submitted by Norman Hanson, New York, NY