Cream of Morel Mushroom Soup

• lb morel↗1 lb
• lemon, juice of↗1
• tablespoons butter↗6 tablespoons
• tablespoons onions, chopped↗2 tablespoons
• small garlic clove, chopped↗1
• salt↗
• pepper↗
• tablespoons flour↗5 tablespoons
• cups beef stock (or rehydrated morel juice) or 4 1/2 cups chicken stock (or rehydrated morel juice)↗4 1⁄2 cups
• cup heavy cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Chop morels finely. Sprinkle with lemon juice.

2. 2

   Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown.

3. 3

   Add morels and cook until juices are absorbed by the mushrooms.

4. 4

   Season to taste with salt and pepper.

5. 5

   Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot stock, gradually, stirring constantly to avoid lumps.

6. 6

   Simmer 20 minutes.

7. 7

   Add the mushroom mixture and simmer an additional 10-15 minutes.

8. 8

   Correct seasonings. Take off heat and add cream. Serve hot.

9. 9

   (from The Curious Morel, and Basically Morels).