MOREL MUSHROOM BISQUE
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.
Provided by Jennifer F.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
- Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 13.1 g, Cholesterol 224.9 mg, Fat 67.4 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 42.1 g, Sodium 753 mg, Sugar 2.9 g
MOREL MUSHROOMS WITH BUTTER AND SHALLOTS
With little effort, these harbingers of spring can be prepped to use in a multitude of dishes. One of the tastiest is simply sauteing them with butter and shallots. It's a classic way to highlight their umami earthiness. This preparation makes a delicious accompaniment to any main dish, though it's equally wonderful tossed with pasta, stirred into risotto, served alongside eggs -- and of course, enjoyed on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 to 6 side servings (3 cups)
Number Of Ingredients 7
Steps:
- Add the butter, olive oil, thyme, shallot and garlic to a large high-sided skillet. Cook over medium-high heat, stirring occasionally, until butter is melted and shallots are softened, about 2 minutes. Add the mushrooms and cook, gently stirring occasionally, until they release moisture and are golden brown on edges of stems, about 4 minutes. Season with salt and pepper.
MUSHROOM BISQUE
Steps:
- In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
- Roux:
- In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
- Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.
17 WAYS TO COOK MOREL MUSHROOMS
These incredible morel mushroom recipes will make a mushroom lover out of anyone. They're super meaty, wonderfully filling, and totally satisfying.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious morel mushroom recipe in 30 minutes or less!
Nutrition Facts :
MUSHROOM BISQUE
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.-Emily R Chaney, Blue Hill, Maine
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. , Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
Nutrition Facts : Calories 271 calories, Fat 22g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 529mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
FOREST MUSHROOM BISQUE
Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims.
Provided by lazyme
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
- Add the onion and saute until tender and translucent, about 5 minutes.
- Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
- Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
- Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
- FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
- Melt the remaining tablespoon of butter in a small skillet over medium-high heat, add the mushrooms, and cook, stirring often, until the mushrooms are tender, 3 to 5 minutes.
- Season to taste with salt and pepper; keep warm over low heat.
- COMBINE THE CREAM AND SHERRY in a large saucepan, bring to a boil over medium-high heat, and cook until the alcohol has evaporated and the mixture has thickened slightly, about 2 minutes.
- Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
- Cook for a few minutes to allow the mushroom bisque to fully reheat.
- LADLE THE HOT BISQUE into individual soup bowls, spoon some of the sauteed mushrooms in the center, and add a small drizzle of truffle oil (if using).
- Serve right away.
Nutrition Facts : Calories 397.9, Fat 28.1, SaturatedFat 16.9, Cholesterol 88.5, Sodium 199.4, Carbohydrate 13.7, Fiber 1.4, Sugar 5.4, Protein 7.7
CREAM OF MOREL MUSHROOM SOUP
Make and share this Cream of Morel Mushroom Soup recipe from Food.com.
Provided by papergoddess
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop morels finely. Sprinkle with lemon juice.
- Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.
- Add morels and cook until juices are absorbed by the mushrooms.
- Season to taste with salt and pepper.
- Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.
- Simmer 20 minutes.
- Add the mushroom mixture and simmer an additional 10-15 minutes.
- Correct seasonings. Take off heat and add cream. Serve hot.
- (from The Curious Morel, and Basically Morels).
Nutrition Facts : Calories 340.5, Fat 29.4, SaturatedFat 18.2, Cholesterol 86.5, Sodium 1174.1, Carbohydrate 13.7, Fiber 1.5, Sugar 2.8, Protein 8.5
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