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YIELD: 6 Portions

• 4.00 oz. fresh Morel mushrooms, trim stem ends and slice in half lengthwise
• 1.00 lb. fresh Button mushrooms, wiped clean, stems trimmed
• 6.00 cups Vegetable Stock
• 0.25 cup Tawny Port
• 2.00 tbsp. Butter
• 1.00 cup Onion, coursely chopped
• 1.00 tsp. ground Allspice
• 1.00 cup Heavy Cream
• 3.00 tbsp. Fresh chives or dill for garnish

Melt butter in a cast iron skillet over low heat and saute onions until soft, about 10 minutes.

Add fresh Button mushrooms and saute for about 10 minutes, add the Morel mushrooms and saute for 4 minutes more.

Add vegetable broth, port, allspice, salt and pepper in a large soup pot and bring to a boil, reduce the heat and simmer, partially covered, for about 30 minutes.

Puree half of the soup in a food processor or blender and return to the soup pot.

Add the cream.

Heat an additional 10 minutes to warm and garnish with chives or dill.

The Mushroom Council (


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