Creamy morel soup

Name: Creamy morel soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 thick white bread slice, crusts removed; 2-3 tbsp milk; 80g butter; 2 shallots, finely chopped; 500g morels, finely chopped (see tip); 3 garlic cloves, crushed; 850ml good-quality vegetable stock; 2 tbsp finely chopped fresh parsley, plus extra to serve; Grating of nutmeg; Truffle oil (optional); 175ml double cream, plus extra

Published: 30 Apr 12
Updated: 18 Mar 24

Test kitchen approved

Enjoy the rich, nutty flavour of spring’s morel mushrooms with this creamy soup – a must for mushroom lovers.

Serves 6
Takes 10 min to make, 25 min to cook

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Ingredients

1 thick white bread slice, crusts removed
2-3 tbsp milk
80g butter
2 shallots, finely chopped
500g morels, finely chopped (see tip)
3 garlic cloves, crushed
850ml good-quality vegetable stock
2 tbsp finely chopped fresh parsley, plus extra to serve
Grating of nutmeg
Truffle oil (optional)
175ml double cream, plus extra

Method

Put the bread on a saucer and drizzle with the milk. Melt the butter in a saucepan and cook the shallots over a low heat for 6-8 minutes until translucent and slightly golden.
Add the chopped morels, increase the heat and fry for 2-3 minutes, stirring. Stir in the garlic and fry for another minute.
Tear the bread into pieces and add it to the pan, stirring, until it has broken down completely. Pour in the stock, bring to a simmer and cook for 10-12 minutes until the mushrooms are very soft.
Add the parsley, nutmeg and a few drops of truffle oil (if using), then blend until smooth. Add the cream, season to taste, then bring back to the boil. Pour into Thermos flasks. Serve in mugs with a drizzle of cream and a sprinkle of parsley.

Recipe from May 2012 Issue

Nutrition

Nutrition: per serving

Calories: 311kcals
Fat: 29.1g (17.9 saturated)
Protein: 7.6g
Carbohydrates: 5.5g (1.9g sugar)
Fibre: 3.1g
Salt: 0.5g

delicious. tips

Morels should be cleaned with a soft mushroom brush, then dunked in cold water to remove any grit from their crinkles. If you can’t find fresh morels, use dried ones (soak for 10 minutes in warm water first, then drain) or use a mixture of fresh and dried. If you prefer, use another mushroom for this soup, or try a mix of varieties

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Creamy morel soup

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