Author: Carolyn Severin, Hamama Success Team Member

Prep Time:  25 minutes

Cook Time: 35 minutes

Makes: 4-6 Servings

If you’re a mushroom lover, this recipe is an absolute must-try! Morels are quite delicious and what better way to use them than in a lucious, flavorful and creamy soup?! Morels can be expensive, but they are totally worth every penny. You can find them online or at your local grocery store or even forage them yourself! Enjoy this light but cozy soup as the fall season starts to come in!

• 1 oz dried morels
• 4 cups bone broth, or a broth of your choice
• 4 medium potatoes, sliced thinly
• 1 medium onion, sliced thinly
• 4 large garlic cloves, minced
• ½ cup dry white wine
• 6 tbsp butter
• 4 thyme sprigs

Garnish:

• Green onions and/or garlic greens, thinly sliced
• Salt and pepper to taste

1. Heat up your bone broth and pour it over the dried morel mushrooms in a bowl and cover. Allow the mushrooms to hydrate for about 30 minutes.
2. While the morels are hydrating, place a medium sized pot on medium-high heat and add your butter. Once your butter has melted, add in your onion and cook until sauteed.
3. When your onions are nice and soft, add in your garlic and thyme sprigs and stir for a minute, until fragrant.
4. Add in your white wine next and let it reduce to half.
5. Next, add your potatoes, stirring for a minute, then add in your stock and morels. Turn down your heat to medium-low and let your soup simmer for about 30 minutes, covering with a lid.
6. When 30 minutes have passed, get out your immersion blender (or blender) and blend until smooth and creamy.
7. Serve with green onions and/or garlic greens and salt and pepper to taste. This delightful meal is soothing and delicious, enjoy!