About the Morel soup front page

I would just like to make it known that the Morel soup recipe on the front page is not my original recipe, but one that I tried, loved and then passed along from the NEFGA.org forums. I realize that it probably doesn’t make much difference, but I just didn’t want some one upset with me for stealing credit for thier recipe. That being said I am very proud to have contributed something useful to the site. It’s a great recipe and I reccomend it to all who love mushrooms.

Fish

This still reminds me of another recipe I once read on ‘How to cook an elephant.’
First, get one elephant,

Because I don’t live in Michigan anymore I can’t imagine making morels into soup( not that I am saying it wouldn’t be fantastic). Morels are worth 3 times the price of gold by weight. We always ate them fried in butter with venison cut into thin strips, floured and also fried in butter& oleo. Add your favorite steamed vegtable ,a small dish of transparent apple sauce and wild blacberry pie with vanilla ice cream and you have a meal fit for kings

you see Mr. castwell, there is a significant difference between the morel recipe and the elephant recipe. Here in Nebraska it is sometimes a challenge to walk thru mushroom country without stepping on them. I places with populations of elephants, I believe the challenge is to walk thru without the elephants stepping on you.

Q: What is the squishy stuff between the elephant’s toes?

A: Slow natives:p

HF 80,
AS a 'minor" variation, use dry Morels. Reconstitute them in hot water creating a “mushroom tea” and mushroom pieces, and then proceed with the recipe as you have posted. The mushroom flavor is now INTENSE.
Thanks for reminding me of a GREAT soup.

Mark
PS: JC, that elephant recipe had a tough SECOND step: Saute elephant on all sides before placing in a 4000 degree oven for 2 weeks .

Wow! Congrats; I never got past the first step. :slight_smile:

I think I’ll just keep making bread. The flour is easy to get and nothing steps on you.:p:p:p

I remember mushroom soups from when I was a kid spending time on a friends farm. We would get “pinkies” from the cow pasture and “stumpies” from the woods and simply gorge ourselves with this wonderful soup. Homemade bread to mop up the remnants was the norm, and I don’t remember store bought bread until I was a teenager.

I have never had morels, but they are on my list of “someday I’ll…” Thanks for sharing the recipe, regardless of where it came from.

Joseph, drooling over the memories.

I’m with okflyfisher on this one I can’t imagine paying $55.00 a pound to buy fresh morels then use them to make soup???
http://www.morelmasters.com/page2.html

Well, you could always go for a walk in the woods and find your own…

We used to gather them easily in Michigan and in Montana but have not found them in Washington. One of my favorites out here is Helvella lacunosa. Not a lot of them around, but some. Those and ‘inkie’s’ are about it lately. Be careful, but they are great eating. http://www.mushroomexpert.com/helvella_lacunosa.html

Ray,
You speak as if “soup” is belitteling the use of mushrooms. Au contraire, it could be, and often is the BEST use of the fungi.
If you think $55 per lb is expensive, the dry version is THAT and more per OUNCE. In their dry (( expensiv(er))) form, sauces and soups are the main use.

Mark

PS: Looked it up and price for dry morels is actually about $15 -$20 per oz

I would just like to find somebody willing to pay that for morels. I went out for 3 hours a couple of weeks ago and came home with 10 pounds. I could’ve bought a SAGE for that haul.

Ya get too many, stuff some into a USPS Priority mail box and send them this way. Just not in a plastic bag, use all paper. :slight_smile:

I will never forget my one and only experience with those mushrooms. I traveled with my son to a relative’s home in northern Idaho and she served us Morels. I have always been a picky eater, so when I saw this wrinkled up “Thing” on my plate, I didn’t want to take a bite of it. I was obligated to show a good example to my son and be a good guest, so I started eating it and surprise! surprise! it wasn’t too bad!
Doug

JC
There are lot of morel in SE Washington, use to collect them as a boy every spring up till I moved to Portland, Thou it got a little dicey in later year. You think fisherman gard they favorite spot darn mushroom have armed gards on thiers.
Ghost.