Creamy mushroom soup and pan-fried morels
Preparation time: 15 min
Cooking time: 25 min
- 5 oz brown button mushrooms
- 1 chopped leek (white part only)
- 1 onion, thinly sliced
- 4 cups chicken stock
- 2 tbsp sour cream
- 1 finely chopped shallot
- 7 oz rehydrated and washed morel mushrooms
- 1 tbsp canola oil
- 6 oz butter
Wash the mushrooms and cut them in four.
Heat the saucepan on medium and add the canola oil and onions.
Sweat the onions for 2 or 3 minutes, then add the leeks and cook for 3 more minutes.
Add the mushrooms and chicken stock, then cover. Let simmer for 15-20 minutes.
Blend the soup, then add sour cream and seasoning. Keep warm.
Heat a frying pan on medium heat with butter and brown the morels for 5 minutes. Season.
Serve the creamy soup with the morels.
Tips: for an even more festive meal, substitute grated truffle for the morels.