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Updated: Feb 21, 2021

This may be my favorite soup of all time... But it's hard to say because there are so many tasty soups.

This is a smoky, creamy umami soup that satisfies my taste buds and may be slightly addictive.

Photo by Caitlin Beer

I've loved soup since I was a kid. My Mother makes the best chicken soup, but I don't think she ever made anything quite like this. Ironically, I actually used to hate mushrooms as a kid. And onions. In my defense, I was subjected to the horror of canned mushrooms, which in my humble opinion ruins the texture and taste... Now I rarely eat anything without mushrooms and onions! And garlic. Yum.

So, if you have picky kids, there is hope. Even my 12 year old nephew loves morel mushrooms. Morels have a meaty texture and flavour reminiscent of beef. Morels are a rare wild mushroom that is very difficult to cultivate because it has a special symbiotic relationship with trees, so it's usually harvested from the wild. The Latin genus is Morchella. All Morchella are edible, but there are a few look alikes (Gyromitra, Verpa, Helvella) so it's best to get your morels from a professional unless you're willing to do thorough identification research first.

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I added in the fresh button mushrooms (Agaricus mushrooms) as a filler and for some different texture. Believe it or not, store bought mushrooms originate from a common wild mushroom as well, which grows in native grass pastures. They do have some toxic look alikes though, so best to get in the store.

Morels have a lot of flavour and I think they pair quite nicely cooked with button mushrooms. Or you could omit the button mushrooms and double the morels if you're feeling really extravagant. Or try without morels and just use all button mushrooms! Let me know what variations you try in the comments below.

You may want to double this recipe and save some for later. I think it would freeze well.

Okay no more rambling, here's the delicious recipe...


Hungarian Wild Mushroom Soup

By Caitlin Beer


30 minutes

Serves 4-5


□ 2 T butter

□ 2 T sunflower oil

□ 14 grams Wildland Foods dried Morels or pidpenky (or half of each)

□ 1 cup sliced fresh button mushrooms

□ 1-2 T chopped dill (or 2 teaspoons dried)

□ 1/2 teaspoon black pepper

□ 1 teaspoon Salt

□ 2 cups broth (veggie, beef or Mushroom broth)

□ 1 cup hot water

□ 1/2 teaspoon dried nettle or parsley

□ 2 teaspoons lemon juice

□ 1/2 cup sour cream

□ 1 cup milk

□ 1 T smoked paprika (you could use regular paprika, but the smoke flavour is incredible)

□ 1 T soy sauce

□ 1 large onion diced

□ 3 cloves garlic

□ 3 Tablespoons cornstarch (mixed with a few tablespoons cold milk)

1/4 teaspoon celery seed (optional)


Directions

◇ First you want to boil 1 cup of water (I have an electric kettle) then pour over your dried morels. I place in a bowl and stack another on top to keep them submerged about 15 minutes.


◇ Then while they rehydrate, dice your onions, garlic and slice button mushrooms. I prefer my mushrooms sliced 1/8" but it's up to you.


◇ Preheat skillet and saute your onions in oil and butter for 10-15 minutes on medium heat stirring regularly. I like them somewhat caramelized.


◇ Strain your morels, saving the water from soaking. Slice morels into rings.


◇ Add morels, button mushrooms and garlic to skillet with onions and saute 5-10 minutes on medium low.


◇ Heat 2 cups broth and morel soaking water to medium pot on medium high heat.


◇ Measure your milk and then mix cornstarch in small cup with small amount of milk before adding, this makes it easier to incorporate and prevents clumping.


◇ Add soy sauce, paprika, sour cream, milk, cornstarch slurry, nettle, lemon juice, salt and pepper, and celery seed to broth.


◇ Cook on medium heat for 10 minutes, stirring regularly. This is usually when I make some garlic bread and set the table.


◇ Serve with dollop of sour cream and garnish with dill.


Let me know what you think in the comments!






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Updated: Feb 18, 2021


The cold clutches of winter are loosening their grip as mid February greets us, but we have just survived a brutal cold snap for the past few weeks in Manitoba. -40 degrees Celsius can be a little painful.


This comforting soup will help you cozy up, and delicious morels remind you of the promise of spring ahead. That warm sun will be on your skin once again, and those morels will be popping before you know it!


Chef Kevin Funk is a local Manitoba chef in Morden, Manitoba, Canada. Kevin provides catering and specialty pop-ups as well as cooking tutorials on YouTube, recipes and more on his website www.chefkevinfunk.com and relatable humorous Tic toc videos.


Morel mushroom soup

Recipe by Chef Kevin Funk

4-5 servings


INGREDIENTS

• 2 teaspoons sesame oil

• 1 small or 1/2 medium onion, diced

• 1-2 celery stalks

• 1 small bunch of spinach

• 14 grams dried Wildland Food Morels, buy here

• 2 cups cremini mushrooms, sliced

• 1 cup frozen peas

• 4 cups water

• 1/2 cup cream

• 1/2 cup sour cream

• 1/8 cup white wine

• 2 T lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon pepper

• Parmesan to garnish


DIRECTIONS


》Add oil, onions, and celery to medium pot and saute until translucent.


》Deglaze with white wine.


》Add sliced cremini mushrooms. Add 2 cups water. Simmer.


》Place morels in smaller pot with 2 cups water and simmer 20 minutes.


》Meanwhile, add spinach and peas, herbs and lemon juice to your main pot.


》Strain morels (saving the broth from cooking them) and chop up (unless small enough to leave whole).


》Add broth, cream and sour cream and stir until incorporated. Simmer for a few minutes.


》Garnish with parmesan.


》Enjoy with garlic bread, biscuits or crackers and pair with white wine or cider.


Let us know what you think in the comments!


Blog post and recipe adaptation by Caitlin Beer




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Updated: May 26, 2022

This is the perfect combination for a unique gourmet vegetarian pizza.

Morels and asparagus are both delectable spring treats, though morels may be dehydrated or sautéed and frozen to be saved for enjoyment through the whole year. This recipe is for dried morels, which you can buy here.



This pizza dough recipe has never let me down, and I usually make a double recipe because it's so good reheated or even cold! But you can buy premade crusts, or pitas too.

As for sauce, you're welcome to use a store bought pizza sauce or pasta sauce even, but I've become accustomed to making my own thick and herby pizza sauce, so I'll include that recipe too.


Morel & Asparagus Pizza

INGREDIENTS


TOPPINGS

• 14 grams Wildland Foods dried morels (pidpenky go very well with this recipe too)

• 6-7 stalks of fresh Asparagus

• 2-3 cloves fresh garlic

• 1/2 medium onion diced

• 1 1/2 cup shredded mozzarella cheese

• 1/2 cup parmesan cheese


DOUGH

• 2 cups lukewarm water (470 grams)

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast

• 2 tablespoons olive oil or sunflower oil

• 5 1/4 cups all purpose flour or bread flour (680 grams)

• 1 1/2 teaspoons salt


SAUCE

• 1 can tomato paste

• 1 T balsamic vinegar

• 1/4 t salt

• 1/4 t pepper

• 1 t rosemary

• 1 t oregano

• 1 t nettle flakes (optional, can sub. Spinach)

• 2 T oil

• 2 T water to thin if needed

(Alternative: use 1/2 cup store bought pizza sauce)


PIZZA DOUGH

• 2 cups lukewarm water (470 grams)

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast

• 2 tablespoons olive oil

• 5 1/4 cups all purpose flour or bread flour (680 grams)

• 1 1/2 teaspoons salt

I added a teaspoon of dried nettle into the crust for some extra nutrition and flavour.


Directions

PIZZA DOUGH

》Combine in large bowl and let sit 5 minutes:

• 2 cups lukewarm water (470 grams)

• 1 pinch sugar

• 1 1/2 tablespoons active dry yeast


》Add:

• 2 tablespoons olive oil

• 5 1/4 cups all purpose flour or bread flour (680 grams)

• 1 1/2 teaspoons salt

• 1 teaspoon dried nettles (optional)


Dough should be soft and slightly sticky. Knead for 5 minutes, and then cover and set aside for half an hour to rise while you prepare your toppings and sauce.

Then press onto lightly oiled pizza or baking pan.


Original dough recipe from:



SAUCE


Combine all ingredients and cook on low, stirring occasionally, good right away but letting the flavours meld 15-20 minutes is great.


TOPPINGS


》Place morels in bowl or container.


》Barely cover with freshly boiled water, either weight down or periodically 'wack a morel' to submerge, we usually put in a bowl and stack another on top.


》Let sit 15-20 minutes.


》Strain morels, but save the soaking liquid for stock.


》Slice and then saute in pan with butter and diced garlic and onion 10 minutes, I like to add a few Tablespoons of the stock from soaking as it cooks.


》Slice asparagus into 1/2" chunks, I sliced diagonally.


》Spread sauce and then toppings on pizza and cover with cheese.


》Bake at 450 degrees Fahrenheit for approximately 10 minutes.


》Bon appetit!






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