Ingredients
Method
- Sautee the morels in the butter on medium heat with the garlic and onions until the onions are transparent.
- Add the chicken soup base. Cook 1-2 minutes.
- Add the cream and the water. Cook 5 minutes, making sure not to boil.
- Puree ½ the mixture in a blender with the flour (more or less of the mixture depending on how chunky you prefer it.)
- Return it to the pan, cook on low 10-15 minutes.
- Add the thyme, salt (to taste) and pepper.
- Serve with crusty bread or garlic croutons.