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