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Creamy mushroom soup and pan-fried morels
Preparation15 minutes
Cooking25 minutes

Creamy mushroom soup and pan-fried morels


  • 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


1 Wash the mushrooms and cut them in four.

2 Heat the saucepan on medium and add the canola oil and onions.

3 Sweat the onions for 2 or 3 minutes, then add the leeks and cook for 3 more minutes.

4 Add the mushrooms and chicken stock, then cover. Let simmer for 15-20 minutes.

5 Blend the soup, then add sour cream and seasoning. Keep warm.

6 Heat a frying pan on medium heat with butter and brown the morels for 5 minutes. Season.

7 Serve the creamy soup with the morels.


Tips: for an even more festive meal, substitute grated truffle for the morels.

Cristel products used for the recipe

Saucepan with Lid - Cristel USA
Saucepan with Lid
Mutine Satin
24/01/2022 17:34:03