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Wild Morel Mushroom Soup Recipe

Now, you all know how fond I am of foraging, so I was delighted when we discovered Wild Morel Mushrooms on our property. Here’s the recipe for Wild Morel Mushroom Soup that  I came up with to take away the damp spring chills!

Servings 8


  • 5 C. Chicken Broth
  • 2 Cloves of Garlic chopped finely
  • 2 Tbs. Chopped Chives
  • 1 1/2 C. Milk
  • 1 1/2 C. Half & Half
  • 1/2 C. Flour
  • 1 lb. Mushrooms sliced
  • Butter for sautéing
  • 1 Bay Leaf
  • 4 Sprigs of Fresh Thyme or 3 tsp. dried Thyme Leaves


  1. In a large pot (I used this Dutch Oven) add four Tbs. Butter and the sliced mushrooms. Sauté over medium-high heat, until mushrooms are golden and browned on some sides. Take them out of the pan and set aside for later.
  2. Now, using the same pan combine the garlic, and chives with two Tbs. of butter and sauté until garlic is golden and fragrant.
  3. Then add one cup of chicken broth and bring it to a simmer over medium/high heat. Add the 1 and a 1/2 C. milk to the broth and then whisk the 1/2 C. flour in until there are no lumps. Now, add the rest of the broth and the half & half. Bring to a gentle simmering boil.
  4. Add the bay leaf and strip the thyme sprigs of their leaves and add the leaves in as well. Now, turn the heat down and continue to whisk it every once in a while, until it reaches the thickness you desire. Personally, I don’t like my soup too thick. When it’s reached the thickness you want, add the sautéed mushrooms that have been set aside (reserving a handful to garnish your bowl of soup with) and let them warm up a bit.
  5. Now, you are ready to enjoy your simple, warming and delicious Wild Morel Mushroom Soup.

Recipe Notes

Notes: I used a mixture of Wild Morel Mushrooms and regular Portobello Mushrooms as we’d used some of the Morels already and didn’t have enough for a filling soup. It still tasted delicious!