Cream of Morel Soup

Cream of Morel Soup

Cream of mushroom soup has really gotten a bad rap over the years. At least for me, whenever I hear the name, I think of those little cans of gray sludge from which so many mediocre casseroles are built. This is not that soup. When made with care, and especially when made with gorgeous, wild morels, cream of mushroom soup is rich, decadent, and delicious. And, most importantly, it won’t remind you one bit of that green bean dish aunt Gertrude always brought to Thanksgiving. Made with plenty of butter and cream, all infused with the earthy, nutty flavor of morels (as well as a bit of rosemary) this dish will absolutely change your idea of what ‘cream of mushroom’ means.⁠


cream of morel soup


Cream of Morel Soup

8 oz. morels, diced
1 medium yellow onion, diced
2 cloves garlic, minced
3 tbsp butter
2 tbsp flour
2 cups vegetable broth
2 cups cream
½ tsp fresh black pepper
½ tsp rosemary
1 tsp white wine vinegar
Salt, to taste


Melt the butter in a large pot over medium heat, and add the onions, morels, and garlic, as well as the pepper and rosemary. Saute until the onions begin to turn translucent.

Add the flour, stir to coat, and cook until it begins to brown.

Pour in the broth and stir. Then add the cream. Reduce heat to medium-low and allow the soup to come to a light simmer. Stir in the white wine vinegar and add salt to taste.

Remove from heat and puree with an immersion blender. Taste again, and adjust seasonings as desired.

Serve with crusty bread. Garnish with additional fresh black pepper and pan-fried morels, if desired.


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