Clear Morel Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 25 g morels (pointed morels), dried
- 800 ml veal stock, self-cooked or a. d. Glass
- 1 shallot (s)
- 2 tablespoon port wine
- salt and pepper
- oil
- wild garlic OR:
- Chervil OR:
- parsley
Print Recipe
Pin Recipe Instructions
- Wash the morels thoroughly and soak for about 1 hour in about 250 ml of lukewarm water.
- Drain the morels through a cloth, collecting the soaking water. Rinse the morels again, squeeze them out and cut into strips.
- Peel the shallot, dice finely and sauté in a little oil. Pour in the morel water and reduce to about 1/3. Add the veal stock and simmer gently for about 10 minutes.
- Pour through a sieve, heat again briefly, season with salt and pepper and season with port wine.
- To serve, add the morel strips and, for example, wild garlic strips or other herbs (e.g. chervil or parsley).
- Poultry dumplings or slices of rabbit roulades (in my recipes) are suitable as a filler.
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