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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.—Geraldine Davenport, Madison, Wisconsin Ingredients:
1 pound fresh morel or other mushrooms, sliced |
2 tablespoons lemon juice |
1 large onion, chopped |
3 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
4 cups milk |
3 teaspoons chicken bouillon granules |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes. Yield: 6 servings.
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