Morel Soup
1/2 lb Morel Mushrooms
4 TBS. Butter/Margarine
2 1/2 Cloves Crushed Garlic
2 C. Chicken Broth- Hot
2 TBS. Flour
3 Chopped Scallions
1/2 C. Half and Half
Salt and Pepper to taste
Saute Mushrooms, Scallions and Garlic in Butter 2-8min., add flour to thicken.
Next add hot broth cooking 2 minutes, and finally add the Half and Half and Serve.
I’m hungry, sounds good.
Rick
Sounds good, I think I will try it tonight.
That does sound really good. Have you tried it with beef stock? When I think of mushrooms I think of steak, thus the beef stock question.
I have not tried the beef stock. I actually just used up the last of my shrooms today with the recipe as it sits. My son even liked it and he refuses to eat mushrooms most of the time.
Finding the morels is the first problem - but - when we lived in Montana, we did find them in cherry orchards just as the blossoms where beginning to fall. Look right around the base of the trees.
In my yard, the few that I find are at the base of some old apple stumps
We had “home grown” oyster mushroom sauce on our chicken breasts last night…yum