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.] |
 |
| Ingredients: |
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 |
|
| Directions: |
| 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. |
