Forgotten Way Farms may earn a commission for purchases made after clicking links on this page. Learn More.
Last year, towards the end of May we made a magical discovery. We had wild Morel mushrooms on our property! And as it was a chilly day for the spring, I decided to try my hand at Wild Morel Mushroom Soup. I looked and looked, but I couldn’t find a recipe that truly satisfied me. So, I made this one up, an Easy Wild Morel Mushroom Soup Recipe.
Jump to Recipe
“Wild Mushrooms” The very words conjure up a picture of mossy, storybook woods, sunny days and the reassurance that spring is finally here to stay. These are so much fun to hunt for, like hunting Easter eggs but without the age limit!The picture below is of our haul from last year. I’ve yet to find any so far this year, but there’s still plenty of time.
While we didn’t use mushroom knives last year, I would like to this year. I’ve got my eye on this handy little French mademushroom knife, which has a brush on one end and the blade on the other. I like the idea of cutting them, since I’m only using the top portion anyway.
After picking the morels, I cut the ends off, shake them a bit, and if I’m going to use them right away then I let them soak in a bowl of warm salt water (I usually add 3 Tbsp. salt). This will help any bugs and other undesirables float to the top. While there is much debate online as to whether you should wash or not, it’s what I do and I feel that as long as you let them dry out afterwards you shouldn’t have soggy mushrooms. Don’t wash them if you’re going to store them in the fridge for awhile, I store them in a paper bag if I get the chance but we usually end up eating them right away!
When I was little, I remember loving mushroom soup from a can. It was also Dad’s favorite, so when everyone tasted this recipe I came up with and all except the mushroom hater in the family loved it, I was relieved. Those are the nervous moments in life, hoping a new taste can live up to memories.
If you like ourwebsite, I know you would enjoy our Youtube Channel. Could you take a minute and hop over and give us some love by Subscribing to our channel? Thank you! Here is one of our videos:
Now, you all know how fond I am of foraging, so I was delighted when we discovered Wild Morel Mushrooms on our property. Here’s the recipe for Wild Morel Mushroom Soup that I came up with to take away the damp spring chills!
Servings8
Ingredients
5C.Chicken Broth
2Clovesof Garlicchopped finely
2Tbs.Chopped Chives
1 1/2C.Milk
1 1/2C.Half & Half
1/2C.Flour
1lb.Mushroomssliced
Butterfor sautéing
1Bay Leaf
4Sprigs of Fresh Thymeor 3 tsp. dried Thyme Leaves
Instructions
In a large pot (I used this Dutch Oven) add four Tbs. Butter and the sliced mushrooms. Sauté over medium-high heat, until mushrooms are golden and browned on some sides. Take them out of the pan and set aside for later.
Now, using the same pan combine the garlic, and chives with two Tbs. of butter and sauté until garlic is golden and fragrant.
Then add one cup of chicken broth and bring it to a simmer over medium/high heat. Add the 1 and a 1/2 C. milk to the broth and then whisk the 1/2 C. flour in until there are no lumps. Now, add the rest of the broth and the half & half. Bring to a gentle simmering boil.
Add the bay leaf and strip the thyme sprigs of their leaves and add the leaves in as well. Now, turn the heat down and continue to whisk it every once in a while, until it reaches the thickness you desire. Personally, I don’t like my soup too thick. When it’s reached the thickness you want, add the sautéed mushrooms that have been set aside (reserving a handful to garnish your bowl of soup with) and let them warm up a bit.
Now, you are ready to enjoy your simple, warming and delicious Wild Morel Mushroom Soup.
Recipe Notes
Notes: I used a mixture of Wild Morel Mushrooms and regular Portobello Mushrooms as we’d used some of the Morels already and didn’t have enough for a filling soup. It still tasted delicious!
I hope you try this recipe and are inspired to give your own quirks to it and make the best of memories with it!
On the West Coast, morel mushrooms are typically sold for around $20 to $30 per pound, depending on the quality and availability. In California, morels are often found in the Sierra Nevada Mountains and the coastal regions and are typically sold at farmers' markets and specialty food stores.
There are several common thickeners you can use to achieve a thicker consistency in cream of mushroom soup. Flour, cornstarch, heavy cream, and even pureed vegetables like potatoes can be used as thickeners.
While a soak isn't necessary, it is a good way to clean morels and make sure that there's no dirt or bugs in any of the crevices. The best way to soak morels is to place them in a bowl of lightly salted water for about five minutes. Once the soak is done, be sure to thoroughly pat the morels dry.
What are some herbs and spices that can be used to enhance canned cream of mushroom soup? There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika.
Because of this very short growing period, they can be quite expensive when they are in season, costing upward of $20 per pound. They are definitely best served fresh, but can also be dried very easily, allowing them to be stored for use in the summer, fall and winter months. Where do morels come from?
Morels can be found in nearly every state, as long as the weather and environment are hospitable. The states with the most morels each spring are usually Tennessee, Michigan, Wisconsin, Oklahoma, and Vermont. Locations where there have been wildfire burns are often the best sites for finding morels.
Yes, mushroom soups can offer many great benefits. They are a good source of vitamins, minerals, and other nutrients, which can help boost immunity, reduce inflammation, and provide antioxidant protection. Additionally, mushrooms are low in calories and fat, making them a great healthy appetizer option.
The solution to this problem is to either utilize more of the roux or slurry, or to utilize a roux or slurry that contains more starch. Another reason that cream soups can become watery is that the vegetables or other ingredients in the soup continue to emit moisture through the cooking process.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Myth: Don't eat Morels and drink alcohol. -- Truth: Morels do not contain any toxins that interact with alcohol, in our experience. While some toxic events that implicated Morchella spp. ALSO involved alcohol, the majority did not, and the symptoms were the same.
Most people can safely eat properly cooked morels with alcohol without adverse reactions. Nearly all morel poisonings are related to personal sensitivities, or eating raw/undercooked morels.
Never eat any spoiled or bad smelling morels. This is more important late in the season. Usually if a morel looks or smells bad I just let it be. When I get home I always look mine over thoroughly and cut off any darkened pieces or parts with that rust colored rot starting to set in.
Normally cream of mushroom soup is very bland and lacks any taste or texture with a distinct lack of mushrooms. The secret is in the mushrooms. Try some oyster, portabello or sh*taki mushrooms. These will add great flavour and taste to the soup.
"Mushrooms have a ton of liquid in them, and the real flavor comes out when that liquid is cooked out. Be careful not to over-cook, but give them enough time to bleed out all of their juice in the cooking process," he says. It will be very obvious when they are no longer giving off liquid.
Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.
The Iowa DNR said in a Facebook post that this morel is the biggest they've ever seen. It was 15 inches tall, 14 inches in circumference, and 1.5 pounds.
The entire fruiting body is a single hollow cavity. Verpa bohemica also contains the toxin gyromitrin. Should you be concerned about eating true morels? True morels are normally edible but if a large amount is eaten, or they are undercooked or eaten raw or eaten with alcoholic beverages, one may become ill.
Getting the dormant fetal morel in the sclerotium to then sprout and fruit into a morel is the much more difficult part of cultivation, and a lot of the easier-to-cultivate mushrooms don't have to go through this process.
With the cooperative weather conditions the morel can survive for up to two (2) weeks before the natural decay process is likely to set in and begin to take place. Again, the weather has so much do with the life cycle and most morel hunters will agree it is by far the most important factor.
Introduction: My name is Jonah Leffler, I am a determined, faithful, outstanding, inexpensive, cheerful, determined, smiling person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
