This classic regional dish is from Ralph Potter, chef at Darley's at Lilianfels in the Blue Ridge Mountains west of Sydney. "Wild mushrooms are so plentiful when the sun has come out after it's been raining for a few days, why not be indulgent and make a special soup out of them to celebrate the season."
Ingredients
makes 4-6 servings
Step 1
In a frying pan or skillet, sweat the onion, celery, and leek in some of the butter over low heat until soft. Add the morels to the pan. Continue to cook over low heat for 5-6 minutes. Add the chicken stock and potatoes to the saucepan and bring to a boil. Simmer for 45 minutes. Puree the soup in a food processor or blender. Don't be tempted to thin the liquid down too much, as the finished soup should be fairly thick. Keep hot.
Step 2
Make the horseradish cream by mixing the horseradish with the sour cream and some pepper.
Step 3
Melt a little butter in a frying pan and quickly fry the porcini mushrooms. Add the parsley, toss together and then strain through a fine-mesh sieve to drain off the butter.
Step 4
To serve, adjust the soup's seasoning with salt and pepper and serve in deep bowls with some of the sauteed porcini mushrooms and a dollop of horseradish cream in the middle.
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Reviews (4)
Back to Topi enjoy just how this recipe looks i eaten it before with my loved ones most of us enjoyed this we can have a household gathering again and cook this recipe again soon this really is one tasty recipe you need to test it i guarantee you all you could should this its very tasty
sarah12jones212212312
2/3/2014
So good! Used mushrooms available fresh locally. Added the garlic just before the mushrooms thanks to the last reviewer.
Anonymous
11/5/2007
So good! Used mushrooms available fresh locally. Added the garlic just before the mushrooms thanks to the last reviewer..
compreda
11/5/2007
An easy recipe with great results. The only thing that I noticed towards the end of making the recipe that the instuctions missed when to add the garlic, so I added garlic powder instead of the chopped garlic as I was to far into it. This would make a great starter soup or a light supper soup with fresh buns. We really enjoyed it !!!
Anonymous
Edmonton. AB
8/26/2001
