The Best Soup of Spring; Easy Morel Mushroom and Ramp Chowder
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The Best Soup of Spring; Easy Morel Mushroom and Ramp Chowder

Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Soup
Keyword: gluten free, keto, low-carb, morel, ramp
Servings: 6
Calories: 541kcal


  • 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 Organic Cultured Cream Cheese
  • 2 cups heavy cream
  • 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. 


Always freshly grate parmesan cheese, don't use the kind in a green shelf stable container since it has extra yucky ingredients added. 


Calories: 541kcal | Carbohydrates: 6g | Protein: 14g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 175mg | Sodium: 682mg | Potassium: 219mg | Sugar: 1g | Vitamin A: 1885IU | Vitamin C: 0.9mg | Calcium: 324mg | Iron: 3.1mg