The Best Soup of Spring; Easy Morel Mushroom and Ramp Chowder only takes minutes to make but tastes like a gourmet treat with sautéed morel mushrooms and ramps swimming in a creamy parmesan cheese spiked broth. And it’s Keto, Low-Carb and Gluten-Free, too!
For those of you who might be reading this out of pure curiosity of what a Morel Mushroom and/or Ramp is, let’s backtrack a minute. I was right there with you for the first half of my life, too!
I never tried either food before I met my husband. He introduced me to both on one of our first dates when he took me foraging. Immediately I was hooked on both foraging and these prized unique flavors!
WHAT ARE MOREL MUSHROOMS?
Ah, the elusive Morel Mushroom. People spend countless hours in the woods, but never find any morel mushrooms.
Both my maternal and paternal grandparents foraged, but my parents weren’t interested. I always think that foraging (like gardening) was in my blood, it just skipped a generation. I’m so thankful that my husband for bringing foraging into my life!
Rarely do we go home with an empty-basket. Ray and his family have been picking morel mushrooms for generations. We have countless morel spots that we check frequently.
Oh and just because you found them growing in a location this year, there’s no guarantee they’ll return next year. But in most cases you’ll want to check spots that you’ve picked before!
What Are Ramps?
Ramps are a wild onion that grow during the spring in US and Eastern Canada. They’re sometimes referred to as wild leeks, and taste like a deliciously pungent combination of garlic and onion.
They grow in moist wooded areas, in various sized clumps or groups of pants.
Depending on who you ask, how to harvest them can be controversial. Due to the popularity of Ramps recently, many greedy people are over harvesting and depleting them. In these areas people would prefer you leave the bulb in the ground (so that they can repopulate the area) only harvesting the green leaves.
Where we live and in our expansive ramp patch, there is no risk of over harvesting. We dig up the entire plant, just like you would an onion. We eat both the bulb and leaves.
Take them home and clean them up just like fresh green onions/scallions; rinse off the dirt, trim off the roots and peel away any soft outer layers.
Where to find Morel Mushrooms and Ramps
Things that grow-together, go-together… making Morel Mushrooms and Ramps the perfect pairing! You’ll find both of them during April & May in the Mid-Atlantic region where we live (Pennsylvania to be exact).
While we enjoy foraging as a delicious and healthy hobby, it’s not something you can just jump into. It takes research and education to safely forage for wild edibles. But don’t worry, many better grocery stores, food co-ops and farmers markets offer morels and ramps seasonal specialty!
Making The Best Soup of Spring; Easy Morel Mushroom and Ramp Chowder is a great way to enjoy BOTH morels and ramps in one delicious meal.
And when I say easy, I mean EASY.
Plus it’s all healthy, real food ingredients! But before you ask, YES this soup has lots of healthy fats in it! That’s on purpose, since I feel my best when I eat a gluten-free & Keto diet. (and mostly likely you will too!)
Here’s all the ingredients you need for The Best Soup of Spring:
- Butter or Ghee
- Morel Mushrooms
- Cream Cheese
- Heavy Cream
- Parmesan Cheese
- Bone Broth
- Sea Salt
- White Pepper
Easy like chop, sauté, and let everything literally melt together for a gluten-free and keto friendly low carb soup!
And I think with an extra garnish of thinly sliced ramp leaves it’s a beautiful meal too! After all we eat with our eyes as much as out mouths, right??!
And all those little groves in the morel mushrooms fill up with the creamy parmesan broth, can’t you taste them!?!
What are your favorite ways to enjoy Morel Mushrooms and Ramps? Or are you excited to try them this year for the first time??
Yours in Health,
The Best Soup of Spring; Easy Morel Mushroom and Ramp Chowder
- 2 tablespoons ghee or butter
- 2+ cups morel mushrooms chopped
- 1/4 cup ramp bulbs chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 8 ounces Cream Cheese (organic, cultured)
- 2 cups Heavy Cream, A2 Pasture Raised
- 4 ounces parmesan cheese freshly grated
- 2+ cups bone broth
- 1+ cup ramp greens sliced thinly
- Over medium heat, saute morels and ramps in ghee. Season with sea salt and white pepper. Cook until liquid is released and evaporated, 2-3 minutes.
- Add cream cheese (cut into small pieces) and heavy cream. Wisk to melt. Add parmesan cheese.
- Add bone broth to thin to your desired consistency.
- Fold in ramp greens, they only need to wilt in the hot soup.