Courtesy of David Creighton
1 pound fresh morel mushrooms, halved and cleaned, then coarsely chopped
2 tablespoons finely chopped shallots
2 tablespoons butter
1/4 cup Michigan brandy
1 tablespoon flour (as needed, for thickening)
1 cup beef stock
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch of nutmeg
Parsley for garnish
Sauté the mushrooms and shallots in butter until soft. Add the brandy and cook for 1 minute. Take off the heat and sprinkle with flour. Add the stock and cream and return to the heat. Stir until the mixture thickens. Add the salt, nutmeg and thyme, and continue cooking for 5 minutes to blend the flavors. Taste and adjust flavors as needed. Serve topped with chopped parsley, if desired.
Variation: Stir in 1/4 pound fresh or frozen crab meat (blue or Jonah is preferred) when adding the salt, nutmeg and thyme
Any fairly rich dry or nearly dry white wine – such as a dry Riesling or lightly oaked Chardonnay – will go well with this soup, or with chicken, veal or pasta.
For steak with morels, Pinot Noir would be hard to beat.