Morel Mushroom Soup

1. Gather the ingredients.

2. Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.

3. Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes.

4. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.

5. Sprinkle flour over the mixture and stir until well incorporated.

6. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.

7. Stir in cream and enough milk to reach desired thickness. Cook until heated through.

Cook's Notes:

Use any variety of mushrooms you like, or use a mix such as king oyster, beech, and morel mushrooms. You can use beef bone both instead of beef broth if desired.

The soup will thicken when it cools and may need milk added when reheated.

For a delicious variation, add wild rice or noodles.