Forest soup

By Louise (Gato Azul)

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Rate this recipe 4/5 (29 Votes)

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Details

servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Budget Friendly

Rehydrate the morels in 250ml of hot water (reserve the liquid after filtering).

Sauté the shallots and mushrooms, coarsely chopped, in 1 tbsp of olive oil (reserve 1 mushroom of each kind for garnishing).

Add the chicken stock and cook over medium heat for 20 minutes.

Place in a blender to puree, add the cream and brandy, adjust the seasoning.

Slice and fry the reserved mushrooms in a little olive oil.

Serve and garnish with chopped chives and the sliced mushrooms.