Morel mushroom bisque - Foraged

Morel mushroom bisque

An amazing combination of onions, garlic, butter, and morels, this recipe works with both fresh and dried mushrooms.

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½ cup butter

1 tablespoon minced garlic

1 large onion, diced

8 ounces fresh morel mushrooms, sliced

1 tablespoon chicken soup base

1 tablespoon all-purpose flour

2 cups water

2 cups heavy cream

⅛ teaspoon ground dried thyme

salt to taste

2 teaspoons ground black pepper


Clean your morels as per the method listed in the recipe above.

In a large pot, melt your butter over a medium heat.

Add the garlic, onion, and morels and cook for around five minutes.

Add in the chicken soup base and flour.

Cook for a further one to two minutes.

Add the water and cream. 

Bring the whole mixture to a simmer and cook for a further five minutes.

Blend in batches, being careful not to fill the blender more than halfway full.

Once blended, add back to the pot and cook over a low heat for fifteen minutes.

Add the thyme and season with salt and pepper to taste. 

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