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Danish Creamy Morel Soup


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  • 4 ounces fresh morel mushrooms stems trimmed, halved lengthwise
  • 1 pound fresh button mushrooms wiped clean, stems trimmed
  • 6 cups vegetable stock
  • 1/4 cup tawny port
  • 2 tablespoons butter
  • 1 cup coarsely-chopped ounion
  • 1 teaspoon ground allspice
  • 1 cup heavy cream
  • 3 tablespoons chopped fresh chives or dill for garnish


Servings 6


Step 1

Melt butter in a cast-iron skillet over low heat and saute onions until soft, about 10 minutes. Add fresh button mushrooms and saute for about 10 minutes, add the morel mushrooms and saute for 4 minutes more.

Add with vegetable broth, port, allspice, salt and pepper in a large soup pot and bring to a boil, reduce the heat and simmer, partially covered, for about 30 minutes.

Puree half of the soup in a food processor or blender and return to the soup pot. Add the cream. Heat an additional 10 minutes to warm and garnish with chives or dill.

This recipe yields 6 servings.

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