Recipe by Jennifer F.
"If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sauteed with onions, garlic and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. This isn't healthy eating, and I don't recommend trying to make it that way. Just eat less of it! Serve with crusty bread or garlic croutons."
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fresh morel mushrooms, sliced
chicken soup base
ground dried thyme
salt to taste
ground black pepper
I did a couple of things differently with this recipe that made this a whole lot easier, didn't affect the taste and just made more sense to me. Rather than use water and chicken soup base I just used chicken broth. I used fresh thyme rather than dried and didn't bother adding the flour - it wasn't necessary. Since my market didn't have morels, I used regular ol' mushrooms and they worked out just fine. I used twice the amount of mushrooms called for and I'm glad I did. Given the extra amount of mushrooms, and the fact there are not a lot of competing seasoning ingredients, this is a pure, robustly mushroom flavored soup. Easy to put together, ready in minutes, and can be made ahead of time. A beautiful first course for an elegant meal.
Awful.It was so greasy. The butter just floated on top. It's all I could taste even after stirring it. I used baby bellas, couldn't find morels.
I joined just so I could rate this recipe!! It is fantastic. I was just looking for a way to use up some dried morels a friend gave me. They are avid morel hunters and brought me back a pound of them dried. I had no idea what really to do with them and this recipe was my answer, especially since I froze some of this bisque and I can eat it later! The flour is used in making a "roux" to thicken the soup some. It's not really a necessary step, unless you want it thicker. I agree with the poster of the recipe, please people, don't try to make this healthy, it's not meant to be. You could, in theory, but I wouldn't. If you love mushrooms, you will love this recipe. Make sure you salt it to taste though, too much and you'll ruin it, too little and it's bland. But everyone's tastes are different. What I found perfect for saltiness, wasn't salty enough for my dinner guests.
This is insanely, incredibly, ridiculously good. I've also made it other mushrooms once my morels were gone, and it tastes heavenly every time. I can't stop at just one bowl...
This was a great recipe, and the whole crew loved it! Make no changes, and yes, you really should make the roux (flour, butter, seasonings) as the recipe instructs, otherwise it is not bisque, it is just mushroom soup. Thank you Jennifer F!
If you don't have morels...why bother! One review used regular button mushrooms and wondered why she had to double the amount. Maybe she's never had morels. She doesn't know what she's missing!! This recipe is excellent and those of us from morel territory cherish our morel recipes. Thanks for sharing this fabulous bisque recipe.
I did not have heavy cream so I used 1 C half and half and the rest 2% milk. I did everything else the same. Absolutely delicious!
Yummy! I couldn't get morel mushrooms so just got button mushrooms instead. Huge disservice to the recipe, I'm sure, but it still tasted great! If using button mushrooms, I would double the amount of mushrooms next time. Thank you for a delicious soup!
* Percent Daily Values are based on a 2,000 calorie diet.
Morel Mushroom Bisque
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 663
** Calories from Fat: 607
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