Recipe courtesy of Jeffrey Weiss
Show: Cooking Live
Save Recipe Print
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
6 (6-ounce) servings
Level:
Intermediate

Ingredients

Directions

For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper.

Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust.

Cook's Note

The mushroom stock is rehydrated morels. Soak dried morels in 2 quarts hot water for 15 minutes. Remove the mushrooms. This makes 7 ounces of rehydrated mushrooms and 2 quarts mushroom stock. (Chicken or vegetable stock can be substituted, however, much of the flavor for the soup is coming from the dried mushrooms which have been rehydrated.)

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Recipe courtesy of Giada De Laurentiis

Jagerschnitzel with Bacon Mushroom Gravy (Jager = Hunter)

Recipe courtesy of Guy Fieri

Mushroom Consomme with Morels and Pastry "Hats"

Recipe courtesy of Gourmet Magazine

Mini Beef Wellingtons with Morel Mushrooms, Sherry and Thyme

Recipe courtesy of Lorraine Pascale

Crostini of Fava Bean Puree, Fresh Ricotta, and Morel Mushrooms

Recipe courtesy of Joey Altman

Browse Reviews By Keyword