Morel Mushroom Soup
Ingredients
- 5 tablespoons butter
- 1 pound fresh morel mushrooms, sliced into 1/2-inch pieces
- 6 cloves garlic, minced
- 1 medium onion, diced
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- ½ cup moscato wine
- ½ cup all-purpose flour
- 4 cups beef broth
- 1 teaspoon chicken bouillon granules, or more to taste
- 1 teaspoon salt, or more to taste
- 1 teaspoon cracked black pepper, or more to taste
- 1 cup heavy whipping cream
- ½ cup milk, or to taste
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Instructions
- Gather the ingredients.
- Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
- Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes.
- Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
- Sprinkle flour over the mixture and stir until well incorporated.
- Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
- Stir in cream and enough milk to reach desired thickness. Cook until heated through.
Source
Original recipe: View Original