Go Back
Print

Pea Soup with Morel Mushroom Cream

A creamy smooth and silky pea soup with a ribbon of earthy morel mushroom cream swirled throughout. Perfect for mushroom season! - adapted from Food and Wine

Course Appetizer
Cuisine American, French
Keyword morel mushroom soup, pea soup recipe, soup with morel mushrooms
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 350 kcal

Ingredients

  • 1/2 oz. dried morel mushrooms
  • 1/2 cup hot water
  • 1 tbsp. unsalted butter
  • 2 medium shallots thinly sliced
  • 1 large potato peeled and cut into 1-inch cubes
  • 2 tbsp. white wine
  • 3 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • Salt
  • 2 tbsp. olive oil
  • 5 cups peas fresh or frozen and thawed
  • 1 1/2 tbsp. chopped mint

Instructions

  1. In a small bowl, cover the dried morels with the hot water to soften them. Let sit for about 15 minutes. Remove the morels and rinse well, reserve the soaking liquid. Set aside some morels for garnish (1-2 per serving) and chop the rest.

  2. Melt the butter in a small saucepan. Add the chopped morels and half of the shallots and cook over medium heat until softened, about 4 minutes. Add the white wine and cook until evaporated, about 2 more minutes.

  3. Add 1/2 cup of the chicken stock and the reserved morel soaking liquid, but do not include any grit that has settled at the bottom. Boil until reduced by half, about 5 minutes. Add the cream and simmer on low until thickened, about 5 minutes. Season the morel cream with salt and remove from the heat.
  4. Transfer the mixture to a food processor and puree until smooth.
  5. In a large saucepan, heat the olive oil. Add the remaining shallots and cook over moderate heat until they are softened, about 3 minutes. Add the remaining 3 cups of chicken stock and bring to a boil over high heat. Add the potatoes and simmer for about 10 minutes. Add the peas and chopped mint and simmer until the peas are just tender, which should only take a few minutes. Remove from heat and puree the soup with an immersion blender until smooth. Pass through a mesh sieve into a bowl, pressing on the solids with the back of a wooden spoon or a plastic spatula.
  6. Return the soup to the pot, reheat gently and season with salt and. Cook over moderately high heat until hot, about 1 minute.
  7. Ladle the pea soup into bowls and swirl in the morel cream. Garnish with the whole morels.

Recipe Notes

This recipe works with any other dried mushroom.