MOREL & BUTTON MUSHROOM SOUP

• Carrot
• Onion
• Celery Stalk
• ½ Pound Morel Mushrooms
• ½ Pound Fresh Button Mushrooms
• 2 Cups Water
• ½ Can Chicken Broth (1 Cup)
• ½ Stick Butter or Margarine (4 Tablespoons)
• 4 Tablespoons Flour
• 2 Cups Milk
• ½ Teaspoon Curry Powder
• Salt to Taste
  
  Chop Carrot, Onion, Celery into small pieces and Mushrooms in half.

Pour Water and Chicken Broth into a large pan and place on stove over high heat. Add chopped vegetables, bring mixture just to a boil, reduce heat and simmer for 30 minutes.

In a separate deep sauce pan, melt butter over medium to medium-high heat (Don't burn the butter).

Slowly add flour stirring constantly with a Wire-Wisk avoiding lumps and burning. Lightly brown this mixture which is called a "Roux", which is a base in many Cajun dishes it should only take 4-5 minutes.

If you burn your Roux start over.

A lightly browned Roux, is called a "Blond Roux".

Once you have your "Blond Roux" add milk a little at a time while stirring constantly until sauce becomes thick and smooth, remove from heat and set aside. When vegetables finish simmering, remove from heat and puree in a blender or put mixture through a food mill.  Add Puree to other pan along with curry powder and stir, salt to taste.  Simmer mixture an additional 10 minutes when it becomes soup for serving. Makes 4 servings, easily doubled. Garnish with parsley or fresh cracked pepper and serve with oyster crackers or fresh bread.  Serving suggestion remove a few morels from mixture before putting into blender to save as garnish to each bowl.

Morel & Button Mushroom Soup