Cream of Morel Soup

Bill Windsor — Reprinted from “The Tao of Mushroom Hunting”, The Denver Post, May 21, 2004 (see full article)

I like to save some of my Morels for the cold days of winter. I look at it as a taste of the next spring to come. My favorite winter combination is Cream of Morel Soup with Cheese Fondue. Here is the recipe for the soup.

[See the reicpe for Morel Stroganoff for instructions regarding reconstituting dried morels.]

20-25 reconstituted morels, quartered, plus 4 morels sliced in half lengthwise.
Milk from the soaking bowl
1 1/2 tbsp butter
4 cups soup stock, either chicken or vegetarian broth
1/4 tsp curry powder
1 tsp potato (or corn) starch dissolved in two tablespoons of cold water
1 tbsp of teriyaki sauce

In a large sauce pan, sauté the cut morels in the butter on medium until lightly browned and then add the teriyaki sauce. Pick out and set aside the eight half morels. Add the soup stock, the milk from the morel soaking bowl and the curry powder and bring the mix to a boil. Immediately reduce heat to a simmer and cook for 20 more minutes. Add the starch and bring to a rapid boil again to thicken the soup. Salt to taste. Float the half morels on top of the soup in each bowl as a garnish.