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Ingredients • ½ cup butter • 1 tablespoon minced garlic • 1 large onion, diced • 8 ounces fresh morel mushrooms, sliced • 1 tablespoon chicken soup base • 1 tablespoon all-purpose flour • 2 cups water • 2 cups heavy cream • 1/8 teaspoon ground dried thyme • salt to taste • 2 teaspoons ground black pepper Directions 1. Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes. 2. Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving. Cook's Note: You can use 4 ounces of dried morels if fresh are unavailable; soak them in warm water for 30 minutes before using. Reserve the soaking water to add to the bisque. try theserecipes Make the most of these Ozark spring treasures Stuffed Morel Mushrooms Ingredients • 8 fresh morel mushrooms • butter-flavored cooking spray • 1 tablespoon butter • 1 tablespoon finely chopped red bell pepper • 1 tablespoon thinly sliced green onion, including green part • 1 (8 ounce) package cream cheese, softened • 1 (6 ounce) can lump crabmeat • 1 egg • 2 tablespoons finely chopped celery leaves • 1 teaspoon Worcestershire sauce • 4 dashes hot sauce, or to taste • ½ teaspoon sea salt • ¼ cup bread crumbs • ¼ cup shredded Parmesan cheese Directions 1. Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight. 2. Drain mushrooms, rinse well, and set out to dry on a clean towel. 3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. 4. Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan. 5. Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes. 6. Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon. 7. Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps. 8. Bake in the preheated oven until filling is golden brown, 30 to 35 minutes. Courtesy www.allrecipes.com Ingredients • 1 cup stone-ground white corn grits • 3 cups vegetarian chicken-flavored broth • 4 dried morel mushrooms, or more to taste • 3 cups whole milk • ½ cup shredded Parmesan cheese Directions 1. Place grits in a bowl with water to cover. Set aside to soak, 8 hours to overnight. Skim any debris that floats to top, rinse well, and drain. 2. Bring broth to a boil in a saucepan; remove from heat. Add mushrooms and soak until soft, about 30 minutes. Strain mushrooms, reserving broth. Chop mushrooms. 3. Bring reserved broth and milk to a boil in saucepan over high heat. Stir grits in gradually, add mushrooms, and decrease heat to low. Cover and cook, stirring occasionally, until grits are soft and creamy, 40 to 50 minutes. Stir in Parmesan cheese until melted. Cook's Note: If you do not have morels, you can use 8 ounces of fresh mushrooms - washed, de-stemmed, and sliced. Heat 2 tablespoons butter in a small pan; cook and stir mushrooms until tender. Stir mushrooms into grits when called for in the recipe. Morel Mushroom Bisque Creamy Morel Mushroom Grits MAY 16-22, 2021 WHAT'S UP! 47