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Creamy Morel Mushroom Soup Recipe Easy Homemade from Scratch

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A rich and comforting creamy morel mushroom soup made from fresh morels, cream, and fresh thyme. This easy homemade recipe delivers a silky texture and deep earthy flavor perfect for cozy dinners.

Ingredients

Scale
  • 8 ounces fresh morel mushrooms (about 225 grams), rinsed and sliced
  • 4 tablespoons unsalted butter (57 grams)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth (960 ml)
  • 1 cup heavy cream (240 ml) (use coconut cream for dairy-free)
  • 2 teaspoons fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Gently rinse the fresh morel mushrooms under cold water to remove any dirt or grit. Pat dry with a paper towel and slice them in half lengthwise. (10 minutes)
  2. In a large heavy-bottomed pot, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5-7 minutes, stirring occasionally to avoid browning. (7 minutes)
  3. Stir in the minced garlic and sliced morels. Cook gently for about 5 minutes until the mushrooms start to soften and their aroma fills the kitchen. Watch closely so the garlic doesn’t burn. (5 minutes)
  4. Sprinkle the all-purpose flour over the mushrooms and onions. Stir continuously for 2-3 minutes to cook off the raw flour taste and thicken the soup naturally. (3 minutes)
  5. Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. (2 minutes to add, 10 minutes simmer)
  6. Let the soup simmer uncovered for 10 minutes, stirring occasionally. The mushrooms will release more flavor into the broth, and the soup will start to thicken. (10 minutes)
  7. Using an immersion blender, puree the soup until smooth but still with some texture. If using a regular blender, blend in batches carefully with hot liquid. (5 minutes)
  8. Return the soup to low heat and stir in the heavy cream and chopped fresh thyme. Heat gently—do not boil—to keep the cream from curdling. Season with salt and pepper to taste. (5 minutes)
  9. Add a teaspoon of lemon juice to brighten the flavors just before serving. Give it a final stir. (1 minute)

Notes

If soup is too thick, add more broth or cream to reach desired consistency. Do not boil after adding cream to prevent curdling. Use fresh thyme for best flavor; double dried thyme if substituting. For gluten-free, substitute flour with cornstarch or gluten-free flour blends. Dried morels can be used by soaking in warm water for 30 minutes and adding soaking liquid to broth after straining.

Nutrition

Keywords: morel mushroom soup, creamy mushroom soup, homemade mushroom soup, easy mushroom soup, morel recipe, comfort food, mushroom soup from scratch

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