How does cream of morel mushroom soup sound for dinner? Perfect! This soup is very creamy, tasty, and still super healthy. If you like mushrooms, then it is time to try making a morel mushroom soup, as it is even tastier than other recipes.
This Cream of Morel Mushroom Soup Is Decadent Yet Healthy
To make this cream of morel soup, you will need fresh morels, leeks, russet potatoes, chicken stock, heavy cream, white wine, butter, salt, and pepper.
If you need to swap out some of these foods, you can. Try going with onions, yellow potatoes, sweet potatoes, vegetable stock, half and half, white wine vinegar, and oil. You can also add more vegetables if you want, such as broccoli, cauliflower, asparagus, or butternut squash.
Morel mushrooms are not always easy to find, but if you do, this is the right dish to use them in. These mushrooms only grow in the wild, and for a few months of the year, so they can be pricey. Still, they are worth every penny! Morels taste a bit nutty, slightly earthy, and have a buttery texture.
The potatoes are meant to give this soup a bit more body and texture. You can use whatever potato you like, but russets work great, and they are easy to cook. Potatoes mixed with morels result in a very creamy, somewhat sweet, and umami flavor.
You can always skip the dry white wine if you want, but it is meant to give your soup more aroma and slight bitterness. Use other ingredients if alcohol is not an option, such as apple cider vinegar, white grape juice, or a touch of white wine vinegar.
To make this meal vegetarian, swap the chicken stock with a vegetable or mushroom one. For a vegan option, swap the butter and heavy cream for olive oil and coconut milk.
Cream of Morel Mushroom SoupCuisine: Diabetes-Friendly, Heart-Healthy
3/4 lb (337 g) fresh morels
3 medium russet potatoes, halved
1 large leek, chopped, slice stem lengthwise
2 cups (480 ml) water
1 cup (240 ml) chicken stock
1 cup (240 ml) heavy cream
1/2 cup (120 ml) dry white wine
2 tbsp butter
salt and pepper to taste
- Add potatoes, leeks, and water into a pot.
- Boil for about 20 to 30 minutes until tender.
- Heat butter in a medium pan over medium heat.
- Add in morels and some salt.
- Cook morels for 15 minutes. Make sure they don’t dry out. Add a few dashes of wine at a time to keep the morels moist.
- When cooking time is nearly done, add in the remaining wine.
- Increase heat and continue to cook until liquid is almost gone.
- Add in the chicken stock and stir.
- Once leeks and potatoes are soft, remove them from heat and blend until smooth.
- Return mixture to pot.
- Add in the morel mixture to the potato mixture and simmer gently. Stir occasionally to prevent burning.
- After 5 to 10 minutes, add cream.
- Add salt and pepper.
- Serve and enjoy!
Looking to try another tasty mushroom recipe? Check out this Morel Risotto recipe!