Morel soups - exotic cooking for real gourmets

Do you consider yourself a real connoisseur of wild mushrooms? Then you definitely need to try tender and fragrant morel dishes. Although the name of such mushrooms can almost be called melodious, and most people do not know that they can be eaten, experienced mushroom pickers have turned the production of this product into a true culinary art. Morel soup deserves special attention, because when boiled, such mushrooms manage to express their own special taste in all their beauty.

Morels, distinguished by their corresponding porous shape, are prepared not only in the CIS countries (Commonwealth of Independent States - a regional international organization (international treaty) designed to regulate cooperative relations between states that were formerly part of the USSR) , but also in the USA (United States of America - country in North America) . Almost all countries have a signature recipe with this exotic ingredient. It can be not only soups, but also pancakes with mushroom inside or delicious fried morels. In any case, first you need to carefully clean the mushrooms of everything unnecessary and properly prepare them for the upcoming production. Let's figure out how to cook morels deliciously and correctly.

How to prepare morels for soup?

Before all this, you need to keep in mind that morels grow in forests and plantings near old mighty stumps covered with moss and old leaves, which means that they can be very dirty and require painstaking processing before production. To begin with, freshly picked fragrant mushrooms must be freed from large debris, and then sent under cool running water. Only under pressure can you effectively knock out the remaining soil, sand and other debris from the porous cap. You can make this right in the sink, but it’s better to put it in a colander for convenience.

When the morels are clean in appearance, they will need to be placed in a deep saucepan and filled with water. It must completely cover the morels. After almost 40-50 minutes, the water can be drained, and the wild mushrooms can be washed again, poured with a new portion of water and sent to the fire. At the same step, you can add salt, and when the water boils, you should reduce the heat to low. After this, the morels need to be boiled for about 20 minutes. Place the finished mushrooms in a colander to remove excess water.

If you want to become a real master in making morels, you should be guided by the following tips and advice:

Almost all people consider morels to be only partly edible and slightly poisonous; not all mushroom pickers pay attention to them. That is why, before adding them to different dishes, such mushrooms must be boiled not once, but twice. At first, this is done in the same water that was used for soaking, with the addition of a small amount of salt for 7 minutes. Then the broth is poured out, and the half-cooked mushrooms are again filled with cool water and once again sent to the fire. In the second step, the morels are cooked for 20 minutes after boiling.
The caps of morels are especially distinguished by their tender and special mushroom taste. The legs, unfortunately, cannot boast the same features. That is why, no matter how long you are going to boil the morels, it is better to remove the mushroom stems.
To properly clean morels from sand and forest soil, they are previously soaked in cool water. Small insects can also live in them, which are quite difficult to get rid of under running water. Soaking must last for at least an hour. With all this, it is better to turn any mushroom upside down. This will greatly simplify and speed up the cleaning process.
If you want to cook morels fried or boiled, you need to soak them in both ways. Such forest gifts contain poisonous helvelic acid. After standing in the water for a sufficient amount of time, they are freed from it naturally. It is not worth preparing such mushrooms without this procedure for us, because they can become a prerequisite for severe poisoning.
Boiled morels can be used to create a good semi-finished product for pie or soup, but you should not keep such products in the refrigerator for a long time. Mushroom pickers advise using them as intended within the next 72 hours after cooking.

Forest mushroom soup with eggs

fresh morels – 1 kg;
butter – 0.2 kg;
onions – 4 pcs.;
flour – 0.1 kg;
snow white wine – 0.2 l.;
chicken or meat broth – 6 liters;
cream – 0.1 l.;
egg yolks – 10 pcs.;
freshly squeezed lemon juice;
salt and spices;
nutmeg to taste.

It is necessary to clean and boil the morels in advance, previously soaking them in cool water for several hours. In a large, deep frying pan with a thick bottom, fry the peeled and chopped onions. You can first take an ordinary saucepan instead of a frying pan. When the onion is quite browned, add morels to it. This will allow you to fry out excess liquid.
Next, you can add a little sifted flour into the pan with the mushrooms, and then pour wine and meat broth over them. At this stage of production, morel soup with eggs must be cooked for about half an hour.
After this, strain the soup through a fine sieve. Previously hard-boiled chicken eggs should be shelled and the yolks separated from the whites. The recipe for this soup with morels involves the use of only yolks. They must be mixed with butter and then ground with prepared mushrooms.
Add the creamy egg mixture with mushrooms to the strained broth, season it with fragrant spices, lemon juice and ground nutmeg, and then simmer until it boils. You should get a special puree soup with a mushroom smell. Bon appetit!

Morel soup with potatoes

Ingredients:

morels – 0.5 kg;
potatoes – 0.3 kg;
onions – 1 pc.;
millet or pearl barley – 0.025 kg;
greens - a small bunch;
salt.

First, you need to do the preparatory production of new morels. Wash them, soak them and cook them correctly in two steps. This step should never be skipped, because you need to get rid of the unsafe and toxic substance contained in morels.
Wash the onions and finely chop them using a sharp knife. Place a saucepan of water over high heat, bring it to a boil and add the mushrooms along with the chopped onion. At the same time, you can add salt and spices.
After about 15 minutes, pour the cereal into the pan. The potatoes must be peeled, cut into cubes and also added to the bowl. After this, the soup with morels and potatoes must be boiled until the potatoes are ready. Then turn off the heat and let the broth brew for half an hour. The dish is ready!

Variant of soup from new forest mushrooms

fresh morels – 0.3 kg;
onions – 4 pcs.;
sherry – 0.1 l.;
snow-white bread - a few pieces;
butter – 0.1 kg;
sugar - a few spoons;
Gruyère cheese – 0.1 kg;
ground nutmeg and cloves;
salt to taste;
chicken bouillon.

Morels need to be washed well, their stems cut off and boiled twice. At the second stage of cooking, add not only salt to the pan, but also ground cloves. Remove the finished mushrooms from the heat and discard in a colander.
Remove the onion from the husk, cut into thin half rings, and later fry in heated sunflower oil until golden brown in a soup pan. Stir the ingredient moderately and cook over low heat.
Later you will need to add a couple of tablespoons of sugar to the onion and cook it for another 10 minutes. Add sherry to the pan and cook until the alcoholic smell disappears completely. Then all that remains is to add chicken broth, boil the future soup with the freshest morels, reduce the heat to low and cook for another half hour. Add salt and nutmeg, stir and remove the finished dish from the heat.

Morel soup puree

Preparation time: 15 min.

Production time: 25 min.

Number of servings: 4 pcs.

Ingredients

Preparing morel soup puree

I really love puree soups, I cook them from whatever I have and when I have to. I can even eat it for breakfast if the day is going to be hard and busy. One of the favorite soups, especially in spring, during the season of the first new mushrooms, is morel soup. The smell and taste couldn’t be more intense, and the fascinating dressing of parsley and garlic is an indispensable attribute for the fullness of the beautiful taste! Try it, you won't regret it!

How to prepare “Moral Soup Puree” step by step with photos at home

For the soup we will need potatoes, fresh morels, shallots, garlic, cream, water.

Peel the onion and garlic and chop finely.

Fry the onion and garlic in vegetable oil until golden brown, add morels and saute everything together for about 5-7 minutes.

Place the mushrooms and onions in a saucepan, add 1 liter of clean water and put on fire.

While the morels are brought to a boil, peel the potatoes and cut them into arbitrary cubes.

After the water boils, put the potatoes in the pan, add salt and cook over medium heat until the potatoes are ready.

While our soup is cooking, let's quickly create a fragrant dressing, which consists of just parsley, garlic and olive oil.

Chop the parsley finely and put the garlic through a press.

Mix everything together with oil. The gas station is ready. For speed and simplicity, you can chop the whole thing in a blender.

When our soup is cooked, puree it in a blender.

Pour back into the pan, add cream, taste for salt. Place on the fire, bring to a boil and remove. The soup is ready!

Serve hot, garnished with cream and parsley dressing! Bon appetit!

Cream soup with morels and hazelnuts

For the soup, use the freshest mushrooms, soaked in cool salted water for at least 2 hours in the refrigerator.

Ingredients 2-3 servings

Morels – 500 g
Butter - 5 tbsp.
Root celery - 100 g
Leek, snow-white part - 1 piece
Water – 500 ml
Fresh thyme - 2 sprigs
Fresh oregano - 2 sprigs
Bay leaf - 1 piece
Garlic - 3 cloves
Snow-white dry wine – 80 ml
Heavy cream (33%) – 200 ml
Hazelnuts – 1 cup

Preheat the oven to 350F/180C and roast the nuts in a single layer on a baking sheet for 10-15 minutes. Place them in a kitchen towel, wrap them and let them steam for about 15 minutes. Rub them inside the towel to remove the skin.

Heat a frying pan and melt clarified butter in it. Quickly fry the nuts in oil until golden and fragrant. Pull them out so that the oil remains in the pan. Set aside some of the nuts for decoration of the finished soup, and others nearby for future use in puree.

Of all the morels, we select three of them per serving, the smallest and most beautiful ones for decorating the finished soup. Fry them in oil and set aside on a napkin.

Wash and chop leeks and celery. You can also add regular onions. Finely chop the garlic. Fry it all in nut oil over medium heat until softened. Do not let it turn golden.

Pour wine into the pan and let it evaporate.

Pinch off a few new leaves from the thyme and oregano to decorate the soup. Pour in the broth, a little salt and pepper, other sprigs of herbs and bay leaves, nuts, reduce the heat to low and let it simmer slowly under the lid for 30 minutes.

Remove thyme, oregano and bay leaf. Puree the rest with a stand or immersion blender until smooth.

Pour the puree into a saucepan and slowly bring to a gentle boil. Stir in the morels, cover with a lid and, without letting it boil, heat over low heat under the lid for 20 minutes.

Pour about half a cup of hot cream soup into the cream to raise the temperature of the cream before adding it to the soup. (This will prevent them from accidentally curling due to sudden temperature changes.) Stir in the cream.

Serve the puree soup steaming, very hot, with the freshest bread with a crispy crust. Decorate with the freshest leaves and flowers (if any) of herbs. The purple flowers in the photo are onion flowers, I highly recommend trying them!

If this article was useful to you, click “I like” , so you will express your gratitude to the creator. (author of the article: Protchenko Arthur VK & Fb)

Morel soup

A few days ago, I shared with you a recipe for fried morels, which I bought while visiting my parents. Then I told you that I never collected them, but always waited for spring to buy mushrooms and cook them for the whole family. Now I was picking morels for the first time!

This event took place thanks to the son, who is passionate about nature.

For him, finding a bug, a fascinating plant or a caterpillar is true happiness. Yesterday, he and his classmate went to a clearing to see how wild irises were blooming. There he saw a huge number of morels that were growing for themselves in the open air. Now we went to look at the mushrooms to see if they were edible. The morels turned out to be edible, but of a different type.

We saw enough of the wild flowers, rested and collected a bag of mushrooms. I have already made the soup, so I hasten to share the delicious recipe.

To make morel soup you need the following products:

Production time: about 4 hours.
Difficulty of manufacturing: average.

Before production, the mushrooms must be sorted and washed thoroughly.

Cut huge mushrooms in half. Soak the morels for 2 hours in salt water. We wash the mushrooms, add clean water (1 part mushrooms to 3 parts water), and cook after boiling for 20 minutes. Strain and rinse.

Peel the onion, cut into cubes and fry in vegetable oil.

Add mushrooms and fry for 20 minutes over low heat. The mushrooms should not be fried, but only soaked in the taste of onions and vegetable oil. Salt and pepper the mushrooms, sprinkle with fresh parsley and leave to cool. Meanwhile, peel the potatoes.

Cut the potatoes into medium-sized cubes.

Fill the potato cubes with water and let them cook.

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