Potato Morel Mushroom Soup
Morel mushrooms are a true delicacy and gourmet treat. They have a honeycomb appearance and can be found in a diverse range of habitats. They pop up in the springtime in both the Northern and Southern Hemispheres on North America. The prices vary. These were at the local farmers market for 17.00 a pound, but in some parts of the world the dried morel mushrooms can be a few hundred dollar for a pound! These nutty earthy flavored mushrooms are especially delicious when cooked with fresh garlic. In this recipe we used coconut oil to make the soup as it is a vegetarian version. For those that eat butter, you can use that or olive oil. Mushroom health benefits from the Morel mushroom include being a wonderful source of Vitamin D. Studies show the morel as an antioxidant. Never consume any wild mushroom you pick unless you are 100 percent certain of its variety as there are so many toxic varieties of mushrooms in the wild. There is another mushroom called the 'false morel' which is not safe to eat. Overall mushroom health benefits are worthy of you including some variety of mushroom into your diet. Choose organic mushrooms always as when a mushroom is growing it absorbs what it is fed so if they are grown in a toxic environment, they will absorb those negative qualities. Recipes for homemade soup are pretty basic and although ingredients are given, when it comes to soups you can adjust the amounts of ingredients you use to taste. Easy homemade soups recipes were the backbone of Grandmother's weekly meals as so many things could be thrown into the pot making healthy homemade soup that would feed a large family for more than one meal.
Makes 6 servings
1 medium size onion
3 cloves garlic
1/2 cup chopped celery stalk greens
2 cups fresh organic morel mushrooms, well washed and chopped
2 Tablespoons organic virgin coconut oil
1 teaspoon Himalayan salt
1 teaspoon freshly ground black pepper
6 cups water
1 vegetable bullion cube, We used organic Harvest Sun
3 russet potatoes
Wash the morel mushrooms in a sink of cold water. Strain, then wash again. There can be quite a lot of organic matter sticking to the mushrooms. Set aside to drain.
Chop the onion and celery stalk and finely chop the garlic cloves.
Peel the potatoes cutting off any black spots and rinse in cold water. Chop the potatoes into 1/4 inch cubes.
Chop the mushrooms into small pieces.
In a soup pot, heat the coconut oil and drop in the chopped onions, garlic and celery. Cook about 5 minutes over medium heat until soft.
Add the chopped morel mushrooms, salt and pepper and cook another 10 minutes.
Add the water,bullion cube and potatoes.
Bring to a boil and let boil with the lid off for 20-30 minutes to cook and to infuse the flavors.
Do a taste test and add seasonings as desired.
Nutrition Facts for:Potato Morel Mushroom Soup from Grandmother's Favorites
Ingredients: Onion, garlic cloves, leafy part of celery stalk, organic morel mushrooms, organic virgin coconut oil, himalayan salt, freshly ground black pepper, water, organic vegetable bullion cube, russet potatoes.
* The entire recipe has been calculated for 6 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 130, Calories from Fat 43, Total Fat 4.8g 7%, Saturated Fat 4.0g 20%, Cholesterol 0mg 0%, Sodium 417mg 17%, Potassium 571mg 16%, Carbohydrates 20.3g 7%, Dietary Fiber 3.4g 14%, Sugars 2.5g, Protein 3.0g, Vitamin A 1%, Vitamin C 40%, Calcium 3%, Iron 8%
This is a very full flavored soup and very much a satisfying comfort food. There is so much healthy nutrition from the ingredients used in this soup recipe. If you do not have access to morel mushrooms you can substitute a mushroom of your choosing and the soup recipe will still be one that any mushroom lover will appreciate. Make healthy homemade soups a regular part of your family friendly meal ideas. Soups are budget friendly, very convenient to reheat and take in lunches. One great tip for soup 'containers' is to use glass jars with lids rather than plastic containers.
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