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1 lb. fresh morels, finely shopped
1-1/2 cups chicken stock
2 cups heavy cream
1 cup diced celery
1 cup diced onion
1 teas. black pepper or to taste
1 T. salt
1/4 cup butter, melted
1/4 cup flour
2 T. olive oil
2 chicken bouillon cubes
Cook onions and the celery in the olive oil. Stir often till soft. Add Morel mushrooms and cook about 6 to 7 minutes.
Add butter and slowly stir in the flour. Now add the chicken stock, salt and pepper, and bouillon cubes. Bring to a low boil, reduce to a simmer and cook 10 to 15 minutes. Add heavy cream and continue to
cook another 10 minutes.
For a thicker creamier soup, you may need more flour to thicken, and possibly less chicken stock, and / or heavy
cream.
Just add or subtract to get the desired consistency.
We also added a Tablespoon of Natures Seasonings.
We also found the more celery and onion, the better!! Enjoy!
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