Dried Mushroom Soup

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Yield: 1batch
  • Ingredients

  • 1/4 cuponion, chopped
  • 1/4 cupcelery, chopped
  • 1/4 cupdried morel, crushed( or other mushrooms)
  • 1tablespoonflour
  • 1 1/2 cupswater
  • 3/4 cupcanned milk
  • 1chicken bouillon cube
  • salt & pepper
  • to tastesavor salt seasoning
  • Directions

  • Saute onion and celery in butter until tender.
  • Crush morels or other mushrooms with rolling pin, set aside.
  • Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes).
  • Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
  • Reviews

  • “I give this a five for the idea. I wanted to make mushroom soup and only had dried mushrooms. I had chicken stock on hand, so I boiled the dried (shiitake) mushrooms, celery and minced onion in the broth for about ten minutes. I added salt, pepper, a little ground thyme and cayenne and a splash of red wine vinegar. Then I put it in my vitamix and pureed the batch. This step let me skip the flour. I poured it all back into the pan, added about 1/2 cup of heavy cream and voila! Yummy mushroom soup!”

  • “French Tart is right….this is a delicious soup and very easy to make.I did make some changes. I used cooked barley, sauteed garlic, 1 % milk and a dash of Kitchen Bouquet for colour and extra flavour.It was very filling and excellent the next day as well.”

  • “DELICIOUS! I made this with French dried ceps and this was rich and intense. I used full fat fresh milk in place of the canned milk and I also added 1 clove of French garlic for a little extra flavour. I cannot believe that this recipe has NEVER been reviewed yet – what a pity! Made for the soup, sandwich, salad and starter Photo Tag event in the photos forum. Thanks Dancer! FT:-)”

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