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Creamy Morel Mushroom Soup

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner
Creamy 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
  • 1/2 cup moscato wine
  • 1/2 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
  • 1/2 cup milk, or to taste
Instructions
1
Collect all necessary components for preparation.
2
Heat the butter in a large cooking vessel over an intermediate temperature until it begins to melt. Sauté sliced mushrooms in the melted butter in batches, rotating them periodically, until they develop a golden appearance, approximately 10 minutes. Introduce a portion of the minced garlic at the end of each batch and cook until fragrant, roughly 1 minute. Transfer the mushroom mixture to a serving dish.
3
Add sliced onions to the cooking vessel. Cook and stir constantly until they soften and turn translucent, roughly 5 minutes.
4
Combine the mushroom mixture, dried thyme, and chopped parsley. Pour a small amount of wine into the cooking vessel and cook while scraping the browned residue from the bottom of the pan with a wooden spoon, approximately 3 minutes.
5
Sprinkle flour over the mixture and stir until it is well combined.
6
Add chicken broth, beef bouillon, salt, and pepper to the cooking vessel. Bring the mixture to a boil before reducing the heat to low. Cover and simmer, occasionally stirring, until it thickens, roughly 10 minutes.
7
Stir in heavy cream and the desired amount of milk to achieve the desired consistency. Cook until heated through.