Cream Of Morel Soup

Many purists tend to believe that "less is more" when it comes to morels. Their natural flavor is tough to beat. In spite of that, I must say this is a wonderful soup. You may want to try adding your own twist: a dollop of sour cream or a splash of sherry added to each hot bowl, or sprinkle some minced fresh chives on top. You'll find that this soup preserves the wonderful morel flavor, but stretches it out into a robust meal that goes well with tossed greens, a good bottle of wine, and your best friends.

Type: Vegetables
Courses: Soup

Recipe Ingredients

3/4 lb	340g / 11oz	Fresh morels - cleaned, trimmed,
		And chopped coarsely
3		Ramps
		= (or substitute one leek)
3		Russet potatoes (medium)
1 cup	237ml	Chicken stock
1 cup	237ml	Heavy cream
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Water

Recipe Instructions

Trim and rinse the leek, then slice the stem lengthwise under running water to remove all trapped grit. Peel and halve the potatoes. Add them to the soup pot with the 2 cups of water. Boil until very tender, about 20 to 25 minutes.

Heat a medium saucepan over a medium flame and add the butter, the morels, and a dash of salt. Cook gently for about 15 minutes, taking care that they don't dry out. Add wine a few dashes at a time to keep the morels moist. When nearly done, add the rest of the wine and turn the flame up. Continue cooking until the liquid is absorbed. Add the chicken stock and stir until fully blended.

Place the cooked leeks and potatoes in a blender and puree. Return them to the pot.

Add the morel mixture to the potato/leek mixture. Simmer gently, taking great care to avoid scorching. After five minutes or so, add the cream, the salt, and the pepper. Serve piping hot.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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