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"The morel is widely applauded by gourmets, who savor its smoky, earthy, nutty flavor," states Food Lover's Companion. At the annual Morel Mushroom Festival in Boyne City, Mich., visitors can attend a guided mushroom hunt and receive free morel soup samples. This particular soup recipe was created by the late John Duley and is presented in his memory by friend Jerry Douglas, chairperson of the 2004 festival. Three tablespoons butter
One medium onion, chopped
Two celery stalks, coarsely chopped
One leek, cleaned and chopped
Three tablespoons flour
Four cups poultry stock, canned or fresh
One-half teaspoon fresh thyme
One-fourth teaspoon basil and oregano
One bay leaf
Two cloves garlic, minced
Two tablespoons melted butter or bacon fat
One-third cup dry white wine
One cup half-and-half
Two-thirds cup toasted hazelnuts, finely ground
One pound morel mushrooms, sliced
Melt butter in saucepan over medium high heat and sauté onion and celery. Add leeks, then flour to pan. Cook mixture 5 minutes. Gradually add stock, blending with a wire whisk. Add seasonings and bay leaf, bring to boil, then reduce heat and simmer for 30 minutes. Remove from heat, then pass through sieve or food mill. Return to saucepan and simmer over medium heat while adding remaining ingredients. Do not boil. Season with salt and pepper to taste (if desired) and serve.
Yield: Six servings
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Here are some related recipes for your enjoyment.
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Morel and Hazelnut Soup
Source: Boyne City Morel Mushroom Festival, Boyne City, Mich.
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