Morchella is favoured by a majority of consumers by virtue of its abundant nutritional substances, peculiar flavour, and it is mainly used in soup simmering throughout the world. One of the favorite dishes of mushrooms is “soup of Morchella”.
You can make soup from the fruiting bodies of morels. It’s very easy and simple.
Take a half dozen fresh fruiting bodies of Morchella (dried Morchella may be used). After proper washing cut the mushrooms into smaller pieces or grind the dried fruiting bodies into powder. Take fresh garlic, tomato, and bell pepper, grind and mix. Take one or two teaspoons of olive oil in a cooking pan. Mix all the ground material and Morchella in a bowl and add salt and black pepper according to taste or choice. Put the mixture in the pan, add two cups of water, and heat at low temperatures for 5-8 minutes. The soup is ready.
Compositions and content (mg/g) of free amino acids in morel soup with different simmering time and different treatment is given in the table.
