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(Soup) Cream of Morel and Leek Soup Recipe

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This recipe for (Soup) Cream of Morel and Leek Soup is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. fresh morels, chopped.
1 large leek
3 medium to small russet potatoes
1 cup chicken stock
1 cup heavy cream
1/3 cup dry white wine
2 tbsp butter
salt and pepper to taste
2 cups water
Directions:
Directions:
Chop off the dark green leek leaves and roots.
Stlice the leek stem lengthwise rinse under cold water making sure to remove all grit trapped between layers. Then place the leek into a bowl of water and soak for 10 minutes.
Peel and half the potatoes.
Add both to the soup pot with the water in it.
Boil moderately until quite tender (20 to 30 minutes)
Heat medium pan over medium flame.
Add butter, morels and few pinches of salt.
Cook morels gently for 15 minutes, make sure they do not dry out.
Add a few dashes of wine at a time to keep moist.
When nearly done add wine, turn up the flame and continue cooking until the liquid is almost gone.
Add the chicken stock and stir until blended.
When potatoes and leeks are tender, remove from the heat and blend until smooth.
Return to pot.
Add morel mix to potato and leek mixture and simmer very gently, stirring occasionally to avoid scorching.
After about 5-10 minutes, add the cream and salt and pepper to taste.
Personal Notes:
Personal Notes:
The key when using leeks is to make sure they are clean.
If you are not lucky enough to have morels, other mushrooms will do.

 

 

 

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