Summary

Ingredients

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

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Instructions

1. Wash the morels thoroughly, drain them and chop them up a little. Set aside 1 small morel per person for the garnish.
2. Steam the chopped onion in the butter until translucent. Add the mushrooms and let simmer for another 2 minutes. Add the stock and 100 ml cream and simmer on a low heat for 20 minutes.
3. Meanwhile, whip the rest of the cream until stiff and pour it into a piping bag. Cut the chives into 2cm long sticks, briefly toss the set aside morels in butter and cut into strips.
4. Mix the soup with the hand blender, add salt to taste if necessary, pour into soup bowls, pour some cream over the piping bag, garnish with the chives and the mushroom strips.