- 4 tablespoons butter
- 1 small onion minced
- 1 pound morels* chopped
- 2 tablespoons flour
- 3 cups beef broth
- 2 cups half and half
- Freshly-ground white pepper to taste
- 2 tablespoons dry sherry
- Salt to taste
- 2 tablespoons minced fresh parsley or chives
* Alternate Mushrooms: Chanterelle, Fairy-ring Mushroom, Shaggy mane
In a sauté pan or skillet, melt the butter and sauté the onions and the morels for about 10 minutes. Stir in the flour and cook 2 to 3 minutes.
Stir in the beef broth until well blended. Add the half and half and white pepper. Simmer, but do not allow the soup to boil.
Just before serving, add the sherry and salt, and sprinkle the parsley on top.
This recipe yields 4 first course servings.