I like this recipe. Thanks for the video. I have been meaning to make a cream of morel soup with chestnuts. I think I would freeze my chestnuts and then bake them when the morels are in season the following spring. I always soak my morels for awhile to clean and separate dirt and bugs. Learned recently that you should pour your water out in your woods because there are morel spores left over after soaking. Makes sense to me. This is a great way for people to try wild mushrooms if they are a little uneasy about just eating some sautéed morels.
thanks for the vid man! 62 views is all? I can't believe it. I am making morel soup tonight. I have some dehydrated from last spring. I have a couple comments to make. First off, I never even knew that "better than bouillon" existed. Thank you very much for that. Also, I have a bit of advice, which you can take it or leave it, since you obviously know what you are doing. But a Chef guru guy told me about his morel soup recipe over the phone, and he described it in such a detailed way, that it made my mouth water over the phone. He said to use, "marjoram and tarragon as herbs, to give it a nice 'woodsy' flavor." Just a thought to consider, if you wanna play with that idea later. It is certainly "woodsy," as is the fresh shrooms man! Thanks again for sharing the video, and good luck shroom hunting this spring!
Looks great, that would be a very expensive soup if one was to buy their own Morel mushrooms versus harvesting your own if you are lucky enough to fine some. How much would you charge for this soup chef? Thanks!
I like this recipe. Thanks for the video. I have been meaning to make a cream of morel soup with chestnuts. I think I would freeze my chestnuts and then bake them when the morels are in season the following spring. I always soak my morels for awhile to clean and separate dirt and bugs. Learned recently that you should pour your water out in your woods because there are morel spores left over after soaking. Makes sense to me. This is a great way for people to try wild mushrooms if they are a little uneasy about just eating some sautéed morels.
Looks amazing
thanks for the vid man! 62 views is all? I can't believe it. I am making morel soup tonight. I have some dehydrated from last spring. I have a couple comments to make. First off, I never even knew that "better than bouillon" existed. Thank you very much for that. Also, I have a bit of advice, which you can take it or leave it, since you obviously know what you are doing. But a Chef guru guy told me about his morel soup recipe over the phone, and he described it in such a detailed way, that it made my mouth water over the phone. He said to use, "marjoram and tarragon as herbs, to give it a nice 'woodsy' flavor." Just a thought to consider, if you wanna play with that idea later. It is certainly "woodsy," as is the fresh shrooms man! Thanks again for sharing the video, and good luck shroom hunting this spring!
Thanks for the video once again. Instead of using garlic could you not substitute wild ramps/Leeks? Thanks!
Looks great, that would be a very expensive soup if one was to buy their own Morel mushrooms versus harvesting your own if you are lucky enough to fine some. How much would you charge for this soup chef? Thanks!
Where can u find better that bouion
Mushroom flavored
In Michigan it’s should be at Bushe’s, Cantoro’s, I’m guessing it’s at Whole Foods.