Morel Recipes |
BACON & MORELS
CREAM OF MOREL SOUP
1 pound morels
Juice of one lemon
6 T butter
2 T chopped onion
1 small clove garlic, chopped
Pepper
Salt
5 T all purpose flour
4-1/2 cups beef stock
1/2 cup heavy cream
Chop morels finely. Sprinkle with lemon juice. Melt 1/3 of the butter in a pan and cook the onion and garlic in it until soft and yellow, but not brown. Add morels and cook until juices are absorbed by mushrooms. Season to taste with salt and pepper. Meanwhile, melt the remaining butter in a large saucepan. Stir in the flour then add hot beef stock gradually, stirring constantly. Simmer 20 minutes. Add the mushroom mixture and simmer an additional 10 minutes. Add seasonings to taste. Add cream. Serve very hot.
BUTTER FRIED MORELS
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