A Swiss recipe for a vegetable cream soup with morels

Vegetable Cream Soup, with morels


This recipe for vegetable cream soup with morels comes from the Swiss dairy farmers’ marketing board. Looks great, and pretty easy too. I suspect it would be especially good if you could get cream from Swiss dairy cows, but we will make do with American when we try this.

I have translated the recipe below from the French, with some small adjustments.

Soupe aux Morilles

(Morel Soup)


6 oz. of small fresh morels, rinsed
Can be replaced with 1/2 oz. of dried morels, soaked and properly drained.

Clarified butter

About 1/2 pound (8 oz.) diced mixed vegetables
Carrots and cauliflower are suggested by the original website, but many others will work.

1 quart of vegetable broth

2 egg yolks

4 fl. oz. whipping cream or heavy cream

Salt and pepper

Small cabbage or parsley leaves for decoration


  1. Sautée the mushrooms in clarified butter for 5 minutes over medium heat.
  2. Add vegetables, and sauté another 3 minutes.
  3. Add the broth and simmer 10-15 minutes.
  4. Mix the egg yolks and cream, stir into soup, then heat to just below the boiling point.
  5. Season and serve immediately with crusty bread.

Serves 4.

About Christopher May

Chris is a radiologist in private practice in Scottsdale. He is married to Barbara May, with two grown children, Megan and Nick.
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