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MOREL MUSHROOM SOUP

Preparation time : 10 min.
Cooking time : 15 min.
Total time : 25 mn.

 






INGREDIENTS FOR SERVES 4
 
  • 1/2 teaspoon saffron threads
  • 2 tablespoons vegetable oil
  • 6 tablespoons minced shallots
  • 2 tablespoons finely chopped garlic
  • 15 ounces morels, cleaned, trimmed and sliced
  • 6 ounces white mushrooms, sliced
  • 1/8 teaspoon curry powder
  • 1/3 cup finely diced peeled carrot
  • 1/3 cup finely diced peeled turnip
  • 2 tablespoons (1/4 stick) butter

                  

    •   1     Bring 1/2 cup stock to simmer in saucepan. Add saffron; set aside to steep. Heat oil in heavy large saucepan over medium-low heat. Add shallots and garlic; stir 1 minute. Add 1/3 of wild mushrooms and all of white mushrooms. Sauté until mushrooms release liquid, about 8 minutes. Add curry powder; sauté until mushrooms are tender, about 4 minutes. Add saffron mixture and 6 cups stock.
     
    • 2     Simmer until mushrooms are tender, about 15 minutes. Remove from heat. Puree cooked mushrooms and 1 cup mushroom broth in processor until almost smooth. Return mushroom puree to saucepan with broth. Simmer soup 15 minutes. Season to taste with salt and pepper.
     
    • 3     Sauté remaining Morels in butter over medium-high heat until tender, about 8 minutes. Season with salt and pepper. Ladle soup into 4 shallow bowls. Top with sautéed Morels and serve.
                                 

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