Abstract: In order to determine the suitable cooking time of Morchella soup, the sensory indexes, volatile flavor substances and amino acids of Morchella soup boiled for 20, 40, 60 and 120 min were quantitatively analyzed. The results show that the color, smell and taste of Morchella soup were the best and the score was the highest when boiled for 40 min, and the score was significantly higher than that of other cooking time (P<0.05). A total of 49 volatile flavor compounds were detected in the cooking process. 22, 35, 31 and 27 kinds were identified in the Morchella soup cooked for 20, 40, 60 and 120 min respectively. The total quality of aldehydes, acids, esters and hydrocarbons reached the highest at 40 min（P<0.05）, reaching 171.93, 163.5, 245.89 and 34.35 mg/g respectively. The total content of fresh amino acids was the highest at 40 min, which was 21.54 mg/g. The content of total amino acids was the highest at 70.20 mg/g after 40 min of cooking, indicating that 40 min of cooking was the peak period of amino acid dissolution. The sensory index score, the kinds and total volatile flavor substances, and the contents and dissolution of amino acids in morchella soup increased during 0~40 min of cooking, decreased gradually during 40~60 min of cooking, and decreased sharply after 60 min of cooking. Too short or too long cooking time was not conducive to the presentation of volatile flavor substances and various amino acids. Under the experimental conditions, the cooking time of Morchella soup should be 40 min, and it was recommended not to exceed 60 min. This paper would provide a theoretical basis for the cooking time of Morchella soup.