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Morel Mushrooms and Sugar Pea Soup

This is my totally vegetarian take on a classic fresh morel soup. Porcini mushrooms form the foundation of the stock (as opposed to beef stock).

Simple delicious soup with all the flavors and colors of spring!

Ingredients

Conversions to European measurements can be found here!

For 4 people

1.5 oz dried morel mushrooms
1.5 oz dried porcini mushrooms
12-15 pearl onions peeled and halved
2 cups fresh shelled peas
2 cloves garlic sliced
1 teaspoon thyme
1 cup dry white wine
4 cups water
1 cube tema mushroom broth (optional)
1/4 cup shaved parmesean cheese (optional)
2 tablespoons butter
salt and pepper

Procedure

Start by soaking the dried mushrooms in 4 cups of hot water. I use my tea kettle to heat up a bunch of water and pour it over the dried mushrooms. Let the mushrooms steep in the hot water for 20 minutes or more. Once the mushrooms are soft remove them from the steeping liquid and strain the liquid through a coffee filter. Reserve the mushroom broth for later.

Melt the butter in a large stock pot over medium heat. Add the onions cut side down let them saute on the cut side for 10 minutes until the onions have developed a dark golden color. Add the garlic and saute for a few minutes. Turn the heat up on the pot to high and deglaze the pan with the wine. Add the thyme and mix throughly. Once the wine has reduced by half turn the heat down to medium.

Add the reserved mushroom liquid and bring to a boil. Reduce the broth over high heat for 10-15 minutes. You can continue reducing depending upon what consistency you want your soup. this is where the tema factors in. I'll add it if I want more broth to serve with the vegetables. But if you want au natural just keep the heat on the stock until the flavor and consistency is right for you.

Once you take the soup off the heat add the peas. Transfer to a serving dish and serve while very hot.