Fresh Cream of Morel Mushroom Soup

Source / Author: Wes and Christy Elmor (User Submitted)

Ingredients:

• 2 Cans Condensed Cream of Mushroom Soup
• 10-12 Dried Blond Morel Mushrooms
• Water

Instructions:

1. Rehydrate the morel mushrooms: Put in lukewarm water for 2 hours. Split Morels in half. Keep in water bath for another 2 hours. Save broth for use in soup.
2. Pour cans of cream of mushroom soup in a pot on the stove. Instead of using 1 can of water for every can of soup, use the morel stock from the rehydration process. Whisk.
3. Roughly slice the 10-12 morel mushrooms and place in the pot. Set pot to medium-high heat until it comes to a boil.
4. Reduce heat to simmer and cover, stirring occasionally, for 15 minutes until morel flavor has infused the soup.