This soup is perfect for a Bookworms Anonymous chapter meeting, and you can pick two of the main ingredients in the woods or your own back yard, if you happen to live in the UP. If not, you can find the ingredients at your local supermarket.
Best served with tossed salad and a smooth dessert, such as Avocado Chocolate Mousse.
2 TBLS butter
1 TBLS olive oil
1 cup fresh leeks, cleaned and sliced
2 cups fresh Morel mushrooms, cleaned, soaked and halved long-ways
4 1/2 cups vegetable broth
1-2 tsp Sea salt
Several cranks of fresh-ground black pepper
1 loaf hearty bread, sliced thick
6 – 8 slices Swiss cheese
2-3 TBLS butter
Start the vegetable broth in a pan set to simmer. In a large skillet, saute the leeks in 2 TBLS butter and olive oil for 2-3 minutes, then add Morels. When leeks are translucent and Morels are fragrant, pour the broth into the large skillet and simmer for ten minutes. Add the salt and pepper while simmering.
In a deep 9″x13″ pan, place 6 – 8 slices of bread (depending on size of bread) and pour the soup over the bread. Top with slices of Swiss cheese, one slice per bread.
Bake, uncovered, at 350 F for 45-60 minutes, until the cheese starts to brown.
Serve hot and enjoy!
To clean Morel mushrooms: rinse thoroughly, then soak in salt water. Watch for slugs–they will climb out of the mushrooms when the salt reaches them. After soaking for 20-30 minutes, rinse again. At this point, you can dust the mushrooms with flour and freeze on a cookie sheet, then transfer to a bag after they’re frozen individually. Or, you can slice them open with the grain of the stem, so you can see the entire inside of the mushroom (again, watch for slugs! Those little suckers hide everywhere) and pat try or drain on a paper towel, then saute in butter and/or olive oil with leeks or garlic. Oh yes, or you can add them to soup.