Morel Cream Soup

Dried morels wash well and soak in about 2 hours. Fresh morels rinse well, clean vegetables and chop.

In 1 tbsp butter, sauté the leeks, carrots, shallots and mushrooms. Deglaze with cognac and clear soup (also use the soaking broth of the separated morels!). Simmer gently for about 15 minutes. Strain. Add the morels to the clear soup and simmer for about 5 minutes. Remove with a skimmer.

Chop part of the morels (one third) very finely and add to the clear soup with the others. Make the soup with half of the whipped cream again 5 min. Stir the egg yolks well with the restl. whipped cream and stir into the hot soup (do not make more!) Stir in the butter (it should be ice cold) best with a blender hearty. Season to taste.

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