Pork & Apple Bites
 

Morel mushroom soup

Recipe courtesy of Chef James Kokenyesdi, Michigan Chefs De Cuisine

 

Ingredients:

  • 4 oz. butter
  • 4 cups chopped onions
  • 2 pound fresh Morels , sliced
  • 4 teaspoons dried dill weed
  • 2 tablespoons paprika
  • 2 tablespoons soy sauce
  • 4 cups chicken broth
  • 2 cup milk
  • 2 tablespoons cornstarch
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper to taste
  • 1 tablespoons lemon juice
  • ½ cup chopped fresh parsley
  • 1 cup sour cream

Directions:

  1. 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.
  2. In a separate small bowl, whisk the milk and corn starch together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  3. Finally, 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.

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