Usuba
Creamy Morel Soup
A delicate cream soup with wild mushrooms, onions, and cream. The mushrooms are sautéed with aromatic vegetables, then the soup is thickened with flour and butter, blended until smooth, and served hot.
- Total
- 40 min
- Standard serving
- 451.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Thoroughly wash the morels. If desired, blanch in boiling water for 2 minutes. Cut each mushroom into 4 pieces and sprinkle with lemon juice.
- 2
Step 2
Peel and finely chop the onion and garlic. Melt 1 tablespoon of oil, fry the onion and garlic until soft. Add the mushrooms and cook for 5–7 minutes, stirring. Season with salt and pepper.
- 3
Step 3
In a saucepan with a thick bottom, melt the remaining oil. Stirring, add the flour and fry for 2 minutes. Pour in the broth and stir until smooth. Cook over medium heat, stirring, for 4 minutes.
- 4
Step 4
Add mushrooms with onion and garlic, cook for 5 minutes. Pour in the cream, season with salt and pepper. Blend the soup with a blender until smooth. Return to heat and bring to a boil.
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