Morel Mushroom Bisque
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons.
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Recipe Summary
Ingredients
Directions
Cook's Note:
You can use 4 ounces of dried morels if fresh are unavailable; soak them in warm water for 30 minutes before using. Reserve the soaking water to add to the bisque.