French Onion and Morel soup

Presentation By Food Stylist

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Adapted by The complete Mushroom Cookbook,  By Steven Wheeler

French Onion and Morel Soup, Serves 4


4 tbsp unsalted butter, plus extra for spreading

2-8 oz/ ½- 3 cups wild mushrooms such as hen the woods,

honey mushrooms, chanterelles, winter chanterelles, ceps,

trimmed and sliced

12 oz/ 3½ cups cremini mushrooms, trimmed and sliced

heavy cream

1 tbsp of Dehydr8 Vinegar

3 tbsp chopped fresh tarragon

4 slices brown or white bread


1 Melt the in a large nonstick frying pan, add the shallots and sauté over a gentle heat until they are soft, without letting them colour. 

2 Add your chosen mushroom and cook over a moderate heat to soften.  Add the cream and tarragon increase the heat and cook until thick and creamy.

3 Toast the bread and spread with butter.  Spoon over the mushroom mixture and serve at once.

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