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Morel Mushrooms: Creamy Dried Morel Soup (Bisque) Recipe


  1. 4 cups chicken stock

  2. 1 cup heavy cream

  3. 1/3 cup rice

  4. 8 oz 1 medium onion diced small

  5. 4 oz 2 ribs celery, diced small

  6. ½ cup sherry or brandy

  7. 1 oz dried morel mushrooms

  8. Kosher salt to taste

  9. Ground white pepper to taste

  10. 6 tablespoons unsalted butter


  1. Boil the chicken stock and hydrate the morels into it.

  2. Take the morels out and keep the stock aside

  3. Sweat the celery and onion in 2 tablespoons of the butter for 5 minutes, add the rice and cook for a minute more, then add the sherry and reduce by half. Add the stock, and the chopped morels bring the mixture to a simmer and cook for 20 minutes

  4. Transfer the mixture to a blender, add the cream, and puree until very smooth—a minute or two, carefully starting on low speed and gradually moving to high as you get comfortable-hot soup in a blender can be dangerous--make sure there's room for air to escape through the top of the blender lid while pureeing. Gradually add 3 tablespoons of butter. Finally, season the mixture with salt and white pepper to taste.


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