Morel Cream Soup
8 servings
40 minutes
Morel cream soup is a refined dish of Russian cuisine that embodies the spring freshness and depth of flavor of forest mushrooms. Morels, known for their porous texture and rich nutty aroma, give the soup a sophisticated mushroom richness. Combined with delicate cream and the aromatic sautéing of onions and garlic, the soup achieves a velvety consistency and warm, comforting taste. Historically, this soup was prepared by hunters and mushroom pickers enjoying nature's bounty after long walks in the spring forest. It pairs perfectly with crispy croutons or fresh baguette, enhancing the flavor harmony with a light tang from lemon juice. Morel cream soup is not just a dish but a true gastronomic journey into the depths of Russian traditions filled with forest aromas and the warmth of home.
1
Thoroughly wash the morels. If desired, blanch in boiling water for a couple of minutes. Cut each mushroom into 4 pieces and drizzle with lemon juice.
- Morels: 1 kg
- Salt: to taste
2
Peel and chop the onion and garlic finely. Melt 1 tablespoon of oil, sauté the onion and garlic until soft. Add mushrooms, cook for 5-7 minutes, stirring. Season with salt and pepper.
- Onion: 1 head
- Garlic: 2 cloves
- Butter: 6 tablespoons
- Morels: 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
Melt the remaining butter in a thick-bottomed pot. Stir in the flour and sauté for 2 minutes. Pour in the broth and mix until smooth. Cook over medium heat, stirring, for 4 minutes.
- Butter: 6 tablespoons
- Wheat flour: 6 tablespoons
- Chicken broth: 2 l
4
Add mushrooms with onions and garlic, cook for 5 minutes. Add cream, salt, and pepper, blend with a blender. Return to heat and bring to a boil.
- Morels: 1 kg
- Onion: 1 head
- Garlic: 2 cloves
- Cream 30% fat: 200 ml
- Salt: to taste
- Ground black pepper: to taste
