Morel Soup Recipe
Morel Soup
Flavors of Slovenia
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note
You can use morels or another variety of mushroom in this soup, as long as they have a pronounced flavor.
Ingredients for 4 servings
- 500 g (18 oz.) fresh Morels or other mushrooms, sliced
- 2 large potatoes, peeled and diced
- 50 g (3 tbsp.) butter
- 1 tbsp. finely chopped onion
- 1 tbsp. all-purpose flour
- 1 clove of garlic
- Salt and cracked peppercorns (1 tsp.)
- 2 bay leaves
- A pinch of marjoram
- 100 ml (6 tbsp.) semi-dry white wine (Traminec, Laski Rizling)
- 600 ml (2 1/2 cups) warm water
- Chopped parsley
- 1 tbsp. sour cream
  1. Melt the butter in a saucepan; add the onions and cook until translucent;
  2. add the flour and half a clove of garlic; cook for a few seconds without browning;
  3. add the potatoes and mushrooms and mix well;
  4. add the water, bay leaves, black pepper and marjoram; cover and simmer over low heat for 15 minutes or until the potatoes are cooked;
  5. stir often since the soup may stick because of the flour;
  6. add the remaining garlic and white wine; bring to a boil and ladle into bowls;
  7. sprinkle with parsley and garnish with sour cream.
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