Clear morel soup

Ingredients for 4 servings:

• 25 g morels (morels), dried
• 800 ml veal stock, home-cooked or ad jar
• 1 shallot(s)
• 2 tbsp port wine
• salt and pepper
• oil
• e.g. wild garlic OR:
• Chervil OR:
• Parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Wash the morels thoroughly and soak them in about 250 ml of lukewarm water for about 1 hour. Drain the morels through a cloth, reserving the soaking water. Rinse the morels again, squeeze dry, and cut into strips. Peel the shallot, finely dice it, and sauté it in a little oil. Pour in the morel water and reduce by about 1/3. Add the veal stock and simmer gently for about 10 minutes. Strain through a sieve, reheat briefly, season with salt and pepper, and add port wine to taste. To serve, add the morel strips and, if desired, wild garlic strips or other herbs (e.g. chervil or parsley). Chicken dumplings or slices of rabbit roulade (in my recipes) are suitable as garnishes.