• 15 ounces fresh morel mushrooms harvested by Glascock’s Produce
  • 1 tablespoon extra virgin olive oil
  • 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 carrot, chopped
  • 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
  • 1 cup chopped ramps, white and light green parts
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1/2 cup minced fresh flat-leaf parsley
  • Freshly ground black pepper
  • Kosher Salt


  • Soak in cold water overnight and then pat dry with paper towels.
  • Separate the stems, trim off any bad parts, and coarsely chop the stems.
  • Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
  • To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.
  • Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
  • Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
  • Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the ramps.
  • Cook over low heat for 15 to 20 minutes, until the ramps begin to brown.
  • Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
  • Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
  • Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.
  • Reduce the heat and simmer for 15 minutes.
  • Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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