Morel Mushroom Bisque

I did a couple of things differently with this recipe that made this a whole lot easier, didn't affect the taste and just made more sense to me. Rather than use water and chicken soup base I just used chicken broth. I used fresh thyme rather than dried and didn't bother adding the flour - it wasn't necessary. Since my market didn't have morels, I used regular ol' mushrooms and they worked out just fine. I used twice the amount of mushrooms called for and I'm glad I did. Given the extra amount of mushrooms, and the fact there are not a lot of competing seasoning ingredients, this is a pure, robustly mushroom flavored soup. Easy to put together, ready in minutes, and can be made ahead of time. A beautiful first course for an elegant meal.

If you changed any cooking method added or omitted ingredients then you didn't make this version and therefor your review is invalid. I get tired of reading reviews where people changed everything about the recipe then leave a review. Idiots

I joined just so I could rate this recipe!! It is fantastic. I was just looking for a way to use up some dried morels a friend gave me. They are avid morel hunters and brought me back a pound of them dried. I had no idea what really to do with them and this recipe was my answer, especially since I froze some of this bisque and I can eat it later! The flour is used in making a "roux" to thicken the soup some. It's not really a necessary step, unless you want it thicker. I agree with the poster of the recipe, please people, don't try to make this healthy, it's not meant to be. You could, in theory, but I wouldn't. If you love mushrooms, you will love this recipe. Make sure you salt it to taste though, too much and you'll ruin it, too little and it's bland. But everyone's tastes are different. What I found perfect for saltiness, wasn't salty enough for my dinner guests.

This is insanely, incredibly, ridiculously good. I've also made it other mushrooms once my morels were gone, and it tastes heavenly every time. I can't stop at just one bowl...

If you don't have morels...why bother! One review used regular button mushrooms and wondered why she had to double the amount. Maybe she's never had morels. She doesn't know what she's missing!! This recipe is excellent and those of us from morel territory cherish our morel recipes. Thanks for sharing this fabulous bisque recipe.

This was a great recipe, and the whole crew loved it! Make no changes, and yes, you really should make the roux (flour, butter, seasonings) as the recipe instructs, otherwise it is not bisque, it is just mushroom soup. Thank you Jennifer F!

This soup is very good. I held off on the salt because the chicken soup base was very salty. It turned out very well and is easy to make. Great recipe!

I did not have heavy cream so I used 1 C half and half and the rest 2% milk. I did everything else the same. Absolutely delicious!

Yummy! I couldn't get morel mushrooms so just got button mushrooms instead. Huge disservice to the recipe, I'm sure, but it still tasted great! If using button mushrooms, I would double the amount of mushrooms next time. Thank you for a delicious soup!

Very good! I couldn't find morel mushrooms, so I also just used double the amount of regular mushrooms. I added a bit of parmesan cheese to the top and it added a great taste. It's a very rich recipe and I will reserve for special occassions, but it was great. Thanks!

This was out of this world good. So smoothy and velvety...the best soup you will ever put in your mouth. Just be sure you are soaking your morels in water for awhile, then pluck them out of the dirty water, spray with the vegetable sprayer, and set to soak again in clean fresh water. Repeat this 3-4 times until you are certain there isn't a bit of dirt or debris left in your morels. Some people like to use lightly salted water for this soaking process.

This is very good. What is the flour for in the ingredients?

I have been looking for a good recipe for creamy morel soup and this is the perfect one! I FOLLOWED DIRECTIONS as they are suggested in the recipe and it turned out beautifully! Anyway, I loved this recipe! I love hunting morels and this just gives me one more way to enjoy them! Absolutely the best cream of mushroom soup that I have ever tasted!

this was perfect as i only had about 1 lb of fresh mushrooms (morel) and this made the steak so good. was easy .

TO ADD COLOR AND/OR TO GARNISH: stir in peas or spinach sliced into thin strips, OR top with flat leaf parsley, grated parmesan, fresh or frozen peas, minced red onion, freshly ground black pepper, and/or REDBUD FLOWERS FROM A REDBUD TREE (they are very edible..... - but you don't have to take my word for it...., check around first, you'll be glad you did...., they are so pretty!!!)

I am a vegetarian, so I used vegetable stock instead of chicken base. I also added a little white wine while sauteing the onions and a little rosemary with the thyme. Very good! Definitely serve with crusty bread.

made this to go with a heirloop bean dish - great flavors!

The morel season is just too short. This is a delicious soup. I only changed two things: I used unsalted chicken broth instead of water and soup base, and I used fresh thyme. Definitely rich, but sooo worth it. I wouldn't dream of trying to make this low fat...it's an indulgence all around, and you won't regret it!

I also added fresh tyme and some rosemary- sautéed it along with the butter, onions and garlic. I always dry sauté wild mushrooms before adding them into anything also. I used wild oyster mushrooms for this soup and it also came out delicious. thanks for the recipe!

I do love this recipe, and try to make it every year depending on how many morels we find. I've found there is no need for salt or pepper, especially 2 t of pepper which I did the first time and totally wrecked my batch. Just salt and pepper to taste after serving.

This is the best soup ever!!! I used a mix of shitake, oyster, baby bella mushrooms and one other - I used 12 ounces and also left out the flour. It was extremely easy to make and absolutely delicious. I usually share soups with my neighbor but my husband aksed that I not share any of this one - he liked it too much.

Awful.It was so greasy. The butter just floated on top. It's all I could taste even after stirring it. I used baby bellas, couldn't find morels.

Outstanding!!!!

What a wonderful recipe! It's just not spring until the morels come out, and this past weekend we found about 7 lbs!

I gave this 4 stars simply because I made quite a few changes. First, I added 1/4 c of white wine to the butter/mushroom mixture while sauteeing. Second, I used 8 oz of white mushrooms and 8 oz of baby bellas. Third, I used half & half instead of cream, chicken broth instead of water and still had to add a tub of condensed stock. (I added that later, not when the recipe said to.) Probably had more to do with the broth that I was using, but it was completely bland until I did that. I also added about a tbsp of garlic powder. It turned out wonderfully!

This bisque recipe would probably be good with almost any edible wild mushroom. I've made a similar recipe using maitake (hen of the woods) mushrooms.

My husband and I really enjoyed this soup, however I made it a little differently. Since I didn't have any heavy creamer or milk on hand, I used a can of cream of chicken soup and water (as per package directions). It turned out great!

This bisque is fantastic! I made this for my husband and he raved about it. I followed the recipe exactly as written. For my personal preference related to texture next time I think I may puree all of the the bisque before serving, but otherwise wouldn't change a thing. Can't wait until the morels are in season again to make this wonderful bisque.

The best thing about mushroom season is this soup. It's absolutely perfect exactly as written. Thanks for this simple but outstanding recipe!

My husband went morel mushroom hunting this morning and brought back a nice amount. We had this soup as an accompaniment with steaks and salad. I felt like I was at a gourmet dinner! Great recipe! I left a few chunks of mushroom and used my hand held blender. That worked perfectly!

I will definitely make it again! Everybody loved it!

Outstanding! I would make this again, and would change just a few things...use less butter, and put a bit of sherry in it. I used three kinds of mushrooms and light cream, and it really was terrific!

Very disappointed. It was a huge waste of my morels. There was no mushroom flavore to be found in this recipe. I even used extra mushrooms to enhance it, but the cream, butter, garlic, and onion over powered the main ingredient. I'll wait till next year to get more morels and use them in a better fashion. :(

This was excellent just as the recipe states. Will do this again!

WOW!! SO GOOD!

I made the soup today, I used dried porcinis, Woods ear, chantarelles, and shitakes, as well as fresh button mushrooms. I also used tarragon. The recipe was easy to follow, the family loves it.

I could not find this specific mushroom but instead found some baby bells and another to sub. Sme for looks other for flavor. Blended half to thicken. Excellent base recipe with room to mix things up if you can't find an ingredient. Yum!

I made this just as the recipe instructed.... It is ABSOLUTELY AMAZING!!! The strong flavor of the Morel is of key importance !!

LOVE it!! But, I did add a bit more flour and hot broth....

Wow! This was amazing! I halved the recipe and only used .5 oz of dried morels. I rehydrated the mushrooms in warm chicken broth and then used that instead of the water and paste. It was delicious!

My family and I, over several generations have been morel mushroom fanatics. This recipe is by far, hands down the best morel soup I have EVER had! I am taking 1 lb of dried morels to visit my kids tomorrow in Illinois and plan to make a big pot of it for all of us to enjoy.

I can't say enough good things about this recipe! I had some morels to use up but not enough so I halved the recipe which was fine because this soup is soooo rich! I put a small amount in the freezer to see if it would freeze up but haven't tried it yet. I think this recipe would be great with any type of wild mushroom. Thanks for a wonderful recipe.

I Love this soup !! I ran out of chicken stock so used beef . Still tasted wonderful . Hubby and Grandsons ate the whole pot . Next time I double it !! Thank you

Rich..Rich..Rich!!! Good...Good...Good!!! Unhealthy...Unhealthy...Unhealthy!!! Eat sparringly...Enjoy...Remember...Don't fix again soon!!!!

Made as directed except used the mushrooms I had on hand (so it was half baby portabella and half crimini). SO good!

I made it as the recipe called, but I rehydrated a few of the morels, so they were pretexts and I needed to add more flour when making the roux. Still very good and I look forward to making this again.

I use an immersion blender to mix the whole batch at the same time. Also, as a finishing touch, I garnish with finely chopped fresh thyme and chives.

Easy to make and everyone loved it. Definitely one to save.

I made this exactly as it said, and it was delicious! An easy recipe. Thank you!

So easy and so delicious. I did increase the mushrooms but followed everything else exactly as directed.

Very easy to prepare, I used chicken bouillon one tablet, chicken broth instead of water, delicious!!!! This recipe is a keeper!!

My go to recipe for morels. Absolutely fantastic. Only made a few changes like sauté the mushroom rings in a separate pan in butter, salt and pepper. Puree the other ingredients, then combine mushroom rings and puree back in pan and incorporate. The morel is the featured ingredient why would you puree it into non-existence? To change things up a bit, I add 2 handfuls of spinach on occasion.

I made this on a whim and am so glad I did. However, I did not have morels, only portobellos and I doubled the amount I used. (I love mushrooms!) At the end I added 2 tbls of cornstarch to thicken it up a bit. Other than those 2 slight changes, this recipe is perfect!!!! I served it with toasted bagels and my daughter loved it too!

The soup is NOT like I was hoping. The heavy cream and butter drown out the morels and its to sweet.

This recipe really brings out the flavor of the Morels. very good. Making a double batch today. Going to try freezing some for later.

OHMY. This recipe is GREAT! Very rich, buttery, delicious. Followed recipe exactly- assumed chicken soup base was bouillon. Easy and delicious. Great way to use fresh or, I'd assume, even rehydrated morels. Would love to try again and add some wild rice...??? Maybe that would be too much. Man it's good!

Cooked in the instant pot for 15 minutes at high pressure with natural release. It turned out delicious! Highly recommended!

I'd rather the raw flour be cooked more like a roux. Add the flour and cook until golden with the butter, onions and shrooms, after they've been sautéed a bit, to build a better base before adding the liquids. And if you do a fine (not minced) chop on 1/2 of the mushrooms before cooking it'll remove the process of blending 1/2 of the soup later. Just add a few minutes of uncovered coking time to reduce a bit.

I made a triple batch

My husband made this with fresh picked moral mushrooms and it was amazing! I'm not even a huge fan of mushrooms (the texture mostly) and this was delicious. It's been a little while since he made it but I think he pretty much stuck to the recipe. He's also dried and frozen some of his leftover mushrooms and we're going to try this again during the winter with them. I'll update with how that turns out with dried/frozen mushrooms as well.

Used Cremini mushrooms and doubled the amount. Absolutely amazing!