FRESH MORELS SOUP ENJOY DAN:

                          FRESH MOREL SOUP by CHEF DAN:

Serves 4  (Fresh Barlow’s Farmers Market Booth)

INGREDIENTS:

5-cups vegetable stock, divided

1/2-teaspoon saffron threads

1-tablespoon olive oil

2 shallots, finely sliced

2 garlic cloves, finely chopped

6 ounces fresh morels, cleaned, trimmed and sliced

6 ounces fresh crimini mushrooms, sliced

1/4-teaspoon EACH curry powder, tarragon, dry mustard Tabasco sauce and turmeric powder

2 tablespoon dry sherry

Sea salt to taste

3 tablespoons butter

2 bay leaves

DIRECTIONS:

1.   In s saucepan; bring 1/2-cup stock to a simmer.

2.   Add saffron; set aside to seep.

3.   In a stock-pot, add oil over medium-low heat and when sizzling.

4.   Add shallots and garlic and sauté for 1 minute.

5.   Add 1/3-of the morels and all the crimini mushrooms.

6.   Sauté until mushroom release there liquid about 8 minutes.

7.   Add curry powder and next 6 ingredients:

8.   Sauté until mushrooms are soft.

9.   Add saffron mixture and remaining stock.

10.                Simmer until for about 15 minutes, remove bay leaves.

11.                Remove from heat and with immersion blender; blend until almost smooth.

12.                Simmer soup 15 additional minutes,

13.                Season with sea salt and fresh ground black pepper to taste.

14.                Sauté reaming morel mushrooms in butter over medium-high heat, until tender, about 8 minutes.

15.                Ladle soup into 4 bowls.

16.                Top with sauté Morels and serve.

ENJOY DAN:                                     PLANT SEEDS & SING SONGS