Creamy mushroom soup and pan-fried morels

Creamy mushroom soup and pan-fried morels

Preparation time: 15 min
Cooking time: 25 min
Serves 4



  • 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.


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