Baked Dried Cèpes and Morel soup

Soupe aux Cèpes et Morilles Seches

Preparation info

  • Makes


    first-course servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This recipe is enough for 12 servings, rather a lot, but cutting the recipe down much smaller has you weighing out ridiculously small amounts of ingredients. If you want to serve less, you can make a whole batch of soup and freeze what you don’t use.


  • 1 ounce [30 g] dried cèpes (porcini), or ¾ pound [335


If you’re using dried mushrooms, rinse them in a colander under cold running water and toss them with the Madeira in a mixing bowl. Soak them for about 1 hour, moving them around in the Madeira periodically to make sure they soften evenly. Squeeze the Madeira out of the softened mushrooms and reserve it in a small bowl. If you’re using fresh mushrooms, inspect them for dirt and sand. If they’re