Morel and Agaricus Soup
A hearty soup as we transition from winter to spring
by Marje Young and Henry Young
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Morchella snyderi. © Damon Tighe (CC-BY-NC) (from inaturalist.org, obs. 353167285)
Method
Soak dried morels in Madera.
Chop onion and sauté until golden.
Add sliced agarics, chicken stock, salt and pepper. Heat and simmer.
Drain morels, but reserve the Madera.
Strain Madera into the soup stock (except any dirt or other solids).
Add the soaked morels.
Cook for 30 minutes.
Add milk and adjust seasonings to taste.
Recipe contributed:
March
1993
Objective:
Soup
Total Time:
About an hour
Yield:
4 servings
Suggested Mushrooms:
- Morel (Morchella sp.)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
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Ingredients
1 to 1 1/2 Cups (12 oz.) dried morels
Madera to cover
1 quart chicken stock
1 Lb. Agaricus, sliced
1 onion, chopped
1/2 Cup milk
2 Tbsp. olive oil or butter
Salt and pepper to taste