Springtime brings out the morels and the spring onions.  So toss them in the pot and make a very flavorful spring soup.  Great for sipping from cups around a campfire in the evenings.  We love to add angel hair pasta to make it more filling or you could add some wild rice.  Either would be delicious and fit with this soup perfectly!  If you don't have morel mushrooms or just don't want to spend the money for them (they can be costly) you can substitute your favorite mushroom.  You can use regular onions as well.  Spring onions are simply those onions that have been pulled from the fields in the springtime to thin out the crop for the other onions to grow larger.  They are simply, young onions. :)  They are more delicate in flavor and texture.  We chose morels and spring onions for this since it is spring and they are in season at this time.  This is one of those recipes you can easily adjust to your taste and budget.


     What You'll Need:
  • 4 tablespoons of butter
  • 1 tablespoon of minced garlic
  • .75 cup of spring onions, chopped
  • 1 lb. of fresh mushrooms
  • 2 tablespoons of flour
  • 4 cups of chicken broth
  • 1 cup of water
  • 1 teaspoon of thyme
  • Salt & pepper (to taste)
  • Wild rice, angel hair pasta or cream (optional for a hardier soup)
If you plan to add rice or pasta to your soup, go ahead and make those first and then set aside.  You can take the pasta off a bit early and leave it soaking in the water while you prepare your soup.  It will finish cooking in the warm water while you prepare your soup.  Or, since you will be adding it to a wet soup, you can go ahead and strain it and just add it later.  If you choose this way then it may stick together a bit but once you add it to the liquid you should be able to loosen it up again in the soup.  Which ever works best for you, you do.

Soup Instructions:
  1. Saute garlic and spring onions in 2 tablespoons of butter for just a couple of minutes until softened.
  2. Chop half of the mushrooms (medium size) and add them to the garlic saute with the flour.
  3. Cook over low heat stirring often for about 5 minutes.  (preparing a dry flavor base for the soup)
  4. Add the chicken broth, water and thyme.  Gently simmer uncovered for about 20-30 minutes.
  5. Slice the remaining mushrooms and saute in the remaining butter over medium heat.
  6. Add the remaining mushrooms to simmering soup and remove from the heat.
  7. Add a little cream to thicken or make a heavier texture soup (optional)
  8. Add salt and pepper to taste.
  9. Add rice or pasta or enjoy alone.
TIP:  For added enjoyment, add your rice or pasta to a cup (able to withstand heat) and ladle the soup into the cup to fill it.  Go for a walk or relax around a fire pit while you enjoy your springtime soup.  Delicious and fun!