>> 6 cups mushroom broth
>> 1 cup cream
>> 1/2 cup dry white wine
>> 1/2 cup flour
>> 1/8 cup butter
>> 6 onions
>> 5-7 fresh King Oyster mushrooms
>> 4 large cremini mushrooms
>> 12 dehydrated morels
>> 3 cloves garlic
>> 1 tbsp Worcestershire sauce
>> 1 tsp thyme
>> 2 tsp pepper
>> Salt to taste
Place the dehydrated morels in a pot, pour in the mushroom broth. Let sit for 20 minutes. As they rehydrate, chop up the garlic, onions, and fresh mushrooms.
Once the morels are rehydrated, remove them from the broth. Cut them into small pieces.
Melt butter in a skillet, then add in the garlic, onions, and all mushrooms. Place the pepper, and thyme just as the onions become translucent. Remove from heat.
Bring the mushroom broth to a boil, reduce heat to medium-high and add in the sauteed ingredients. In a deep bowl, place the flour then add some of the soup; whisk until the flour is perfectly blended. Pour back into the pot, add Worcestershire sauce. Stir well.
Add the white wine. Stir occasionally.
Add salt to taste and if desired, more pepper.
Let simmer 10 minutes then add the cream. Stir, then serve.
Tips: Garnish with fresh chopped parsley.
If you forage for mushrooms throughout the year, dehydrate them and grind them into a powder, store in Mason jars. Then, you can mix and match powdered mushrooms to use in a variety of meals. Click here to check out my video on making this soup.
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Recipe Category: Soups
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