Morel Mushroom Soup

Name: Morel Mushroom Soup
Ingredients: 4 oz butter; 4 cups onions (chopped); 2 lbs fresh Morels (sliced); 4 tsp dried dill weed; 2 tbsp paprika; 2 tbsp soy sauce; 4 cups chicken broth; 2 cups milk; 2 tbsp cornstarch; 2 tsp salt; ½ tsp ground black pepper (to taste); 1 tbsp lemon juice; ½ cup fresh parsley (chopped); 1 cup sour cream

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Morel Mushroom Soup

Chef James Kokenyesdi - Michigan Chefs De Cuisine

Course Appetizer, Soup, Main Course, Healthy Recipe

Cuisine American

Keyword mushroom, morel

Ingredients

4 oz butter
4 cups onions chopped
2 lbs fresh Morels sliced
4 tsp dried dill weed
2 tbsp paprika
2 tbsp soy sauce
4 cups chicken broth
2 cups milk
2 tbsp cornstarch
2 tsp salt
½ tsp ground black pepper to taste
1 tbsp lemon juice
½ cup fresh parsley chopped
1 cup sour cream

Instructions

Melt the butter in a large pot over medium heat.
Sauté the onions in the butter for 5 minutes.
Add the mushrooms and sauté for 5 more minutes.
Stir in the dill, paprika, soy sauce and broth.
Reduce heat to low, cover and simmer for 15 minutes.
In a separate small bowl, whisk the milk and corn starch together.
Pour milk slurry into the soup and stir well to blend.
Cover and simmer for 15 more minutes, stirring occasionally.
Stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
Serve immediately.