Morel soup

Ingredients for 2 servings:

• 20 g morels, dried OR:
• 100 g morels, fresh
• 1 small onion(s), chopped
• 250 ml beef broth, strong
• 150 ml cream
• 1 pinch of salt
• chives
• 25 g butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the morels thoroughly, drain, and chop lightly. Set aside 1 small morel per person for garnish. Sauté the chopped onion in the butter until translucent. Add the mushrooms and sauté for a further 2 minutes. Add the stock and 100ml of cream and simmer over low heat for 20 minutes. Meanwhile, whip the remaining cream until stiff peaks form and transfer to a piping bag. Cut the chives into 2cm long sticks, briefly toss the reserved morels in butter, and then cut into strips. Blend the soup with a hand blender, season with salt if desired, pour into soup bowls, drizzle with cream using the piping bag, and garnish with the chives and mushroom strips.