CREAMY MOREL SOUP
~ A delicious soup if you are fortunate enough to fine spring's elusive, most sought-after mushroom.
1 lb. finely chopped morels
juice of 1 lemon
6 Tbsp. unsalted butter
1 chopped clove garlic
2 cup wild leeks
1/2 cup finely chopped fresh parsley
pinch of coarse salt & freshly cracked pepper
2 Tbsp. flour
3 cups organic chicken stock
2 cups heavy cream
- Clean morels (do not wash but gently wipe dirt away). Sprinkle with lemon juice.
- Melt butter in large pan over high heat. Add morels, leeks, garlic and parsley. Reduce heat and saute until juices evaporate.
- Stir in flour, remove from heat and blend in broth. Bring to boil, and simmer gently 20 minutes. Allow to cool slightly.
- Blend in batches, returning to pot. Gently whisk in cream and taste for seasoning. Reheat and serve.