The local farmers market had some beautiful morel mushrooms last week so I bought a bunch of them. I wanted to try
something new so opted for cream of morel soup. I sauteed the mushroom with some onions, garlic, thyme, then made a
veloute with roux and home made chicken stock. Added the mushrooms to the veloute and finished with a little cream and
some fresh herbs. It was good but was hoping for more. More as in more mushroom flavor. I thought of trying the following
next time:
1 - add some sautéed mushrooms (maybe cremini?) to the veloute and put it thru a quick spin in the blender, then add the cooked morels
2- using mushroom stock instead of chicken stock (unfortunately that is something I don't usually have in my freezer)
3- adding dried, ground up mushroom powder somewhere in the mix (I have made another mushroom soup that adds this trick)
something new so opted for cream of morel soup. I sauteed the mushroom with some onions, garlic, thyme, then made a
veloute with roux and home made chicken stock. Added the mushrooms to the veloute and finished with a little cream and
some fresh herbs. It was good but was hoping for more. More as in more mushroom flavor. I thought of trying the following
next time:
1 - add some sautéed mushrooms (maybe cremini?) to the veloute and put it thru a quick spin in the blender, then add the cooked morels
2- using mushroom stock instead of chicken stock (unfortunately that is something I don't usually have in my freezer)
3- adding dried, ground up mushroom powder somewhere in the mix (I have made another mushroom soup that adds this trick)