Why You’ll Love This Recipe

What makes this soup so special is the star ingredient: morel mushrooms. Known for their distinct, earthy flavor, morels bring a unique depth to any dish, and this soup lets their flavor shine through. The combination of shallots, garlic, fresh thyme, and a touch of aromatic flavor enhances the mushroom’s natural umami without overpowering it. The richness of heavy cream adds a velvety texture, while the addition of freshly chopped parsley brings a pop of color and freshness. This soup is both elegant and easy to prepare, making it a perfect choice for impressing guests or treating yourself to a comforting meal after a long day.

Ingredients

1 ounce dried morel mushrooms
1 cup warm water (for soaking mushrooms)
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
2 cups chicken or vegetable broth
½ cup heavy cream
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Soak the dried morel mushrooms in 1 cup of warm water for 20 to 30 minutes. Once rehydrated, gently remove the mushrooms from the soaking liquid using a slotted spoon. Reserve the liquid by straining it through a coffee filter or fine mesh strainer to remove any grit.
Rinse the mushrooms briefly under cool water to remove any remaining debris, then chop coarsely.
In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, sauté until translucent and fragrant, about 2-3 minutes.
Stir in the flour and cook for 1 minute to create a light roux.
Add the strained mushroom soaking liquid and broth to the saucepan. Stir well to combine.
Add the chopped morels and thyme. Bring the soup to a simmer and cook uncovered for 15 minutes.
Reduce the heat to low, stir in the cream, and cook for another 5 minutes. Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Vegetarian Option: If you prefer a vegetarian version, use vegetable broth instead of chicken broth to keep the soup meat-free.
Vegan Version: To make this soup vegan, substitute the heavy cream with coconut cream or a non-dairy alternative, and use vegetable broth.
Add Some Spice: For a hint of spice, try adding a pinch of red pepper flakes or a dash of hot sauce to the soup.
Mushroom Blend: While morel mushrooms are the star of this soup, you can also add other wild mushrooms like chanterelles or porcini for a more complex flavor.

Storage/Reheating

This Quick Morel Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup has thickened too much, you can add a bit more broth or water to reach your desired consistency. While the soup can be frozen, the cream may separate upon thawing, so it’s best enjoyed fresh or stored in the fridge for a short time.

FAQs

Can I use fresh morel mushrooms instead of dried ones?

Yes, fresh morel mushrooms can be used in this recipe. You would need about 2-3 cups of fresh morels, cleaned and chopped. Skip the soaking step, and proceed with the rest of the recipe.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time. Just let it cool to room temperature, store it in an airtight container, and refrigerate for up to 3 days. Reheat before serving.

Is this soup gluten-free?

This soup can easily be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.

Can I freeze this soup?

While this soup can be frozen, the cream might separate when reheating. If you plan to freeze it, omit the cream before freezing and stir it in after reheating the soup.

Can I use a different type of mushroom?

Yes, you can substitute dried morel mushrooms with other dried mushrooms, such as porcini, shiitake, or a mixed mushroom blend. The flavor will vary but will still be delicious.

How can I make this soup creamier?

For a creamier texture, you can add more heavy cream or use a full-fat coconut milk alternative. You could also blend the soup partially or entirely to make it smoother.

Can I add more vegetables to the soup?

Yes, you can add other vegetables like carrots or celery for added flavor. Just sauté them with the shallot and garlic in step 3.

What’s the best way to garnish this soup?

A sprinkle of fresh parsley or chives adds a nice pop of color and freshness. You can also drizzle a bit of extra cream or garnish with additional sautéed mushrooms.

What type of bread pairs well with this soup?

This soup pairs wonderfully with crusty bread like baguette or sourdough. You can also serve it with buttery toast or even a grilled cheese sandwich for a comforting combo.

Conclusion

Quick Morel Mushroom Soup is a luxurious yet simple dish that brings the earthy flavors of wild mushrooms into the spotlight. Its creamy texture, delicate aroma, and sophisticated taste make it the perfect comfort food with a touch of gourmet flair. Whether served as a starter for a dinner party or enjoyed on a quiet evening, this soup will surely impress with its depth of flavor and elegance. Enjoy the flavors of the forest in every bowl!

Quick Morel Mushroom Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick Morel Mushroom Soup is a luxurious and rustic dish showcasing the earthy, unique flavor of wild morel mushrooms. The soup combines these mushrooms with the richness of cream and the brightness of fresh herbs, creating a comforting and sophisticated taste that’s easy to prepare for both special occasions and everyday meals.

Author: Amy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Soak the dried morel mushrooms in 1 cup of warm water for 20 to 30 minutes. Once rehydrated, gently remove the mushrooms from the soaking liquid using a slotted spoon. Reserve the liquid by straining it through a coffee filter or fine mesh strainer to remove any grit.
Rinse the mushrooms briefly under cool water to remove any remaining debris, then chop coarsely.
In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, sauté until translucent and fragrant, about 2-3 minutes.
Stir in the flour and cook for 1 minute to create a light roux.
Add the strained mushroom soaking liquid and broth to the saucepan. Stir well to combine.
Add the chopped morels and thyme. Bring the soup to a simmer and cook uncovered for 15 minutes.
Reduce the heat to low, stir in the cream, and cook for another 5 minutes. Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot.