Cream of Morel Soup Recipe

It's that time of year!

Morels are a real treat, only available for few short weeks this time of year. Find local, wild-foraged morels at the Farmer's Table, Farm Store, or your local market and make a delicious soup at home!


  • 1 pound fresh Morel mushrooms
  • juice of 1 lemon
  • 6 Tablespoons butter (divided)
  • 2 Tablespoons chopped onion
  • 1 small garlic clove, minced
  • salt and pepper
  • 5 Tablespoons flour
  • 4 ½ cup mushroom stock
  • ½ cup heavy cream


  1. Slice morels in half and soak in salt water for 10 minutes, rinse thoroughly.
  2. Finely chop morels, sprinkle with lemon juice.
  3. Melt 2 Tablespoons butter in pan. Sauté onion and garlic until soft and yellow but not browned. Add morels. Cook until mushrooms absorb juices. Season to taste with salt and pepper.
  4. Melt remaining butter in a large saucepan. Stir in flour, then add hot mushroom stock gradually, stirring constantly to avoid lumps. Simmer 20 minutes.
  5. Add mushroom mixture and simmer an additional 10 minutes. Season with salt and pepper if needed. Add cream and serve hot.

Visit us at the Farm Store or Farmer's Table to find everything you need for farm-to-table cooking.