Morel Mushroom Soup

Ingredients

  • 5 C. Chicken Broth

  • 2 Cloves of Garlic chopped finely

  • 2 Tbs. Chopped Chives

  • 1 1/2 C. Milk

  • 1 1/2 C. Half & Half

  • 1/2 C. Flour

  • 1 lb. Mushrooms sliced (Morels, or a mixture of morels and store bought mushrooms)

  • Butter for sautéing

  • 1 Bay Leaf

  • 4 Sprigs of Fresh Thyme or 3 tsp. dried Thyme Leaves

Instructions

  1. In a large pot add four Tbs. Butter and the sliced mushrooms. Sauté over medium-high heat, until mushrooms are golden and browned on some sides. Take them out of the pan and set aside for later.

  2. Now, using the same pan combine the garlic, and chives with two Tbs. of butter and sauté until garlic is golden and fragrant.

  3. Then add one cup of chicken broth and bring it to a simmer over medium/high heat. Add the 1 and a 1/2 C. milk to the broth and then whisk the 1/2 C. flour in until there are no lumps. Now, add the rest of the broth and the half & half. Bring to a gentle simmering boil.

  4. Add the bay leaf and strip the thyme sprigs of their leaves and add the leaves in as well. Now, turn the heat down and continue to whisk it every once in a while, until it reaches the thickness you desire. When it’s reached the thickness you want, add the sautéed mushrooms that have been set aside (reserving a handful to garnish your bowl of soup with) and let them warm up a bit.

  5. Enjoy!

Recipe adapted from forgottenwayfarms