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:

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Mushroom Risotto

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Oven Roasted Mushrooms

Recipe courtesy of Michele Urvater

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Salisbury Steak With Mushrooms

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories