Hey guys, Sarah here, your go-to for all things dried morel mushrooms. For the past 7 years, I’ve been packing and shipping these wild, earthy gems straight from the Pacific Northwest forests, and one question I get nonstop from home cooks and even fellow foodies is: “What’s the best way to use my dried morels that’s not just pasta?” Today, I’m breaking down my favorite go-to recipe: dried morel mushroom and spinach soup. It’s creamy, hearty, not fussy, and lets those morels shine instead of getting buried under a ton of other flavors. Plus, I’m spilling all my pro tricks for working with dried morels—stuff I’ve learned from testing hundreds of batches in my own kitchen. Dried Morel Mushroom
First off, let’s talk dried morels specifically because that’s what I live and breathe. If you’re buying from a sketchy source, you might end up with crumbly, flavorless or even weird-tasting stuff—but ours? We hand-sort every batch to toss out the ones with dirt, bugs, or that weird “off” odor. Dried morels aren’t just rehydrated mushrooms; they intensify in flavor when dried, adding a deep, nutty, almost smoky kick that fresh morels (which are super delicate and go bad fast) just can’t match. That’s why they’re perfect for soup—they infuse the whole broth with that rich, umami depth without overpowering everything else.
Now, let’s get to the recipe, but with my real-world tweaks that I’ve picked up making this soup at least twice a month. First, the prep step for dried morels: I can’t stress this enough—don’t just dump them in water and call it a day. A lot of folks soak them in tap water and end up with a gritty soup because those morels hide dirt in their honeycomb caps. Here’s my method: take your dried morels, put them in a bowl, and cover them with warm (not boiling!) water—boiling can make them turn mushy, trust me. Let them soak for 20 to 30 minutes, not less. Then, lift the morels out of the water, leaving any grit that settled at the bottom of the bowl (do NOT pour that water into your soup—yuck). Once they’re out, give each morel a quick rinse under cool water, pat them dry with a paper towel, and slice ’em up. That step alone makes all the difference; I’ve seen new cooks skip it and wonder why their soup tastes like forest dirt.
For the other ingredients, keep it simple—this soup is all about balance. You’ll need an onion, a couple of garlic cloves, some fresh spinach (use baby spinach if you can, it’s milder), a carton of low-sodium chicken or vegetable broth, a splash of heavy cream (or half-and-half if you want it a little lighter), a tablespoon of butter, a teaspoon of olive oil, a pinch of thyme, salt, and pepper, and a tablespoon of all-purpose flour (to thicken it slightly, not make it heavy). No fancy stuff here—you probably already have most of this in your pantry.
Let’s walk through the steps like I’m right there in your kitchen. First, melt the butter with the olive oil in a big pot (a Dutch oven works perfect here) over medium heat. Dice your onion up small, toss it in, and sauté for 5 minutes until it’s soft and translucent. Don’t rush this—sweating the onion slowly brings out its sweetness, which cuts the earthiness of the morels. Next, mince your garlic, add it in, and cook for 30 seconds—don’t let it burn, burnt garlic is a dealbreaker.
Now, add your sliced morels to the pot. Sauté them for 3 to 4 minutes until they start to turn golden and smell that incredible, nutty aroma we all love. Then, sprinkle the flour over the top, stir it in, and cook for another minute—this makes a roux that will thicken the soup without any lumps. Next, pour in the broth slowly, stirring constantly so the flour doesn’t clump. Add your thyme, a pinch of salt, and a few grinds of pepper, then bring the whole thing to a gentle boil. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer for 15 minutes. This gives the morels time to really infuse all that umami into the broth—you’ll smell it the second you lift the lid.
After that simmer time, here’s where the spinach comes in. Toss a big handful of fresh spinach into the pot, stir it in, and let it wilt for 2 minutes—no need to cook it all the way down, it will keep some texture. Then, add the cream, stir it in, and heat it through for a minute—don’t boil it once the cream is in, that can make it curdle. If you want a smoother soup, you can use an immersion blender to blend about half of it, leaving some chunks of morel and spinach for texture. I like it with a little texture, but some folks prefer it totally smooth—no wrong choice here.
Wait, quick pro tip from me: if you want to add a little crunch on top, toast some of your dried morel slices in a dry pan for 2 minutes until they’re crispy, and sprinkle them over the finished soup. It adds a nice contrast, and lets people get that extra morel flavor in every bite. Also, if you’re vegetarian, swap the chicken broth for vegetable broth and the butter for olive oil—still just as good, and our dried morels work great for plant-based recipes too.
Now, let’s talk about why I’m so passionate about this recipe beyond just it tasting good. As someone who sells dried morels, I always want people to know these aren’t just a “fancy” ingredient for restaurants. They’re accessible, easy to use, and make everyday meals feel special. A lot of home cooks reach out to me saying they’ve only ever used morels in risotto, but this soup is way easier, and perfect for weeknights when you don’t have a ton of time. I even have a customer who makes this for her family every Sunday, and she says her kids ask for it more than mac and cheese now—win, right?
But wait, let’s clear up some common myths about dried morels too. First, no, they’re not hard to rehydrate—my method is super simple, no special tools needed. Second, you don’t need to spend a fortune on them to get good flavor. Our dried morels are sustainably foraged, so we keep the prices fair for home cooks, not just high-end restaurants. Third, they’re way more versatile than you think—you can add them to omelets, pasta, even gravies, but soup is where their flavor really comes alive because it has time to spread through the whole dish.
Another thing I love about this soup: it’s customizable. If you want a little heat, add a pinch of red pepper flakes when you sauté the onion. If you like more greens, add extra spinach or even a handful of arugula at the end. If you want it thicker, let it simmer a little longer, or add a splash of heavy cream instead of half-and-half. I’ve made this soup with all kinds of tweaks, and it always turns out good because the core flavor of the dried morels is so strong.
Now, let’s get into some pro hacks I’ve learned over the years. First, store your dried morels in an airtight container in a cool, dark place—they’ll stay fresh for up to a year, which means you can always have some on hand for this soup. Second, don’t throw away the soaking water if there’s no grit left at the bottom—you can strain it and use it as part of your broth for even more morel flavor. That’s a trick I picked up from a chef friend, and it takes the soup from good to amazing. Third, if you’re short on time, you can rehydrate the morels in hot water for 10 minutes instead of 20, but make sure to rinse them extra well to get rid of any residual grit.
Wait, also, let’s talk about spinach specifically. Fresh spinach is way better here than frozen—frozen can make the soup watery and mushy. But if you only have frozen, thaw it first and squeeze out all the excess water before adding it. That’s another small trick that makes a big difference.
Now, if you’re reading this and thinking, “I don’t know where to get good dried morels,” that’s where I come in. Like I said, I’ve been selling these for 7 years, and every batch is hand-sorted, tested for quality, and shipped fresh. A lot of home cooks struggle to find dried morels that aren’t full of dirt or flavorless, so if you want to stock up for this soup (or any other recipe), reach out to us to talk pricing, bulk orders, or even just questions about how to use them. No pressure, just love sharing these mushrooms with people who will actually use them.
Let’s circle back to the recipe to make sure I didn’t skip anything. Here’s the quick checklist:
- Rehydrate dried morels properly (warm water, 20 mins, rinse, pat dry)
- Sauté onion slow, don’t burn garlic
- Use broth low-sodium so you control the salt
- Add cream at the end, don’t boil it
- Optional: crisp morel topping for crunch
I’ve made this soup dozens of times for friends and family, and every single time, someone asks for the recipe. It’s not fancy, it’s not complicated, and it’s perfect for when you want something warm, comforting, and a little elevated without a lot of work. The dried morels are the star here—they add that deep, earthy umami that makes the soup feel special, not just another creamy veggie soup.
Also, let’s talk about nutrition, since a lot of folks care about that. Dried morels are actually pretty good for you—they’re high in protein, fiber, and antioxidants, and they have tons of B vitamins. Spinach adds iron and vitamin K, so this soup is a pretty balanced meal on its own, no need for a side unless you want some crusty bread to dip in it. That crusty bread is non-negotiable, by the way—soak it up, it’s the best part.
Wait, one common mistake I see people make: overcooking the morels. If you cook them too long, they get mushy and lose that meaty texture. That’s why I only sauté them for 3 to 4 minutes, then let them simmer in the broth—they get tender but still have a little bite. Perfect texture, not mushy.
Another thing: if you’re making this for a crowd, you can double the recipe easily. Dried morels hold their flavor, so doubling the batch won’t make them taste less intense. That’s great for potlucks, game nights, or just having leftovers for lunch the next day. The soup actually tastes even better the second day, by the way—all the flavors meld together more. Leftovers keep in the fridge for 3 days, or you can freeze them for up to a month. Just stir in a little extra cream when you reheat it, it will thicken up a bit in the fridge.
Now, if you’re new to cooking with dried morels, this soup is the perfect entry point. It’s not intimidating, all the ingredients are easy to find, and the payoff is a really delicious soup that feels way fancier than it is. I remember the first time I made this for my mom, she thought I’d ordered it from a fancy restaurant. When I told her I used dried morels I’d packed myself, she was shocked—said it tasted way better than any restaurant version. That’s the magic of good dried morels, right? They turn a simple soup into something memorable.
I should also mention that we source our morels sustainably, from foragers who follow strict guidelines to make sure the forest ecosystem stays healthy. So when you buy from us, you’re not just getting great mushrooms—you’re supporting small, local foragers who’ve been doing this for generations. That’s something I’m really proud of, and it’s part of why I love what I do.
Alright, let’s wrap this up. If you’ve been wanting to try cooking with dried morels but didn’t know where to start, this soup is the perfect place. It’s simple, flavorful, and lets those amazing mushrooms shine. And if you need to stock up on high-quality dried morels for this recipe (or any other), hit us up to talk about your needs—whether you’re a home cook wanting a small bag or a restaurant needing bulk orders. We’re here to help, and we’re always happy to answer questions about working with dried morels, no matter how small.
Now, quick note: when you’re making this, don’t skip the step of removing the grit from the morels. I’ve had way too many people tell me they hate dried morels because they didn’t do that step, and it’s such a simple fix. Follow my method, and you’ll get all that great flavor without any of the dirt. And don’t be afraid to adjust the seasonings to your taste—soup recipes are personal, so add more salt, more thyme, whatever you like.
At the end of the day, cooking should be fun, and ingredients that make things feel special without being fussy are the best. Dried morels are one of my favorite ingredients for that, and this soup is my go-to for showing people how versatile they are. Hope you love it as much as we do!
Dried Black Fungus & Elm Ear References
- Mushroom Council. (n.d.). Morel Mushrooms: Nutrition and Cooking Tips. Retrieved from relevant culinary nutrition resources
- Pacific Northwest Forager’s Association. (2022). Sustainable Foraging Guidelines for Wild Mushrooms. Retrieved from foraging industry publications
- Food & Wine Test Kitchen. (2021). How to Rehydrate Dried Mushrooms Correctly. Retrieved from culinary technique resources
- USDA FoodData Central. (2023, Dried morel mushrooms, raw). Retrieved from agricultural nutrition databases
Qingyuan Manchu Autonomous County Lichang Native Produce Co., Ltd.
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