Recipe from Matt Prentice
Ingredients
Method
- Soak morels in water until soft. Remove from water and squeeze dry, reserving all liquid. In heavy-bottomed soup pot, melt butter. Add garlic and cook over medium heat for 30 seconds. Add onion and cook until translucent. Add morels and domestic mushrooms and cook until liquid is released from mushrooms and continue cooking over medium heat until most of the liquid has evaporated. Add reserved morel liquid and reduce by one-third. Puree and return to pot. Add cream and bring to boil; simmer to desired consistency. Season with salt and pepper. (Note: The salt and pepper will bring out all the favors and it's suggested that a minimum of 2 teaspoons salt and 1/2 teaspoon white pepper is used.