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Recipe Archives

Manitoba Morel Mushroom Soup


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1 onion, diced
2 medium carrots, diced
1-1/2 lb (750 g) ground farmer sausage
1 lb (500 g) morel mushroom, julienned
3 portabella mushrooms, sliced thin
1 cup (250 ml) white wine
4 cups (1 L) chicken stock
salt and pepper
2 cups (500 ml) whipping cream
1/4 cup (50 ml) parsley, chopped

Saute onions, carrots and sausage until well heated; add mushrooms and saute until well cooked. Deglaze with white wine and add chicken stock; bring to a boil and turn down to a simmer. Add cream and simmer. Season with salt and pepper adjusting to taste; garnish with parsley.

As prepared on A-Channel's Big Breakfast by Executive Chef, Craig Guenther - Delta Winnipeg Hotel




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.