Preparation time: 15 min
Cooking time: 25 min
Serves 4

 INGREDIENTS

• 5 oz brown button mushrooms
• 1 chopped leek (white part only)
• 1 onion, thinly sliced
• 4 cups chicken stock
• 2 tbsp sour cream
• 1 finely chopped shallot
• 7 oz rehydrated and washed morel mushrooms
• 1 tbsp canola oil
• 6 oz butter

METHOD

Wash the mushrooms and cut them in four.

Heat the saucepan on medium and add the canola oil and onions.

Sweat the onions for 2 or 3 minutes, then add the leeks and cook for 3 more minutes.

Add the mushrooms and chicken stock, then cover. Let simmer for 15-20 minutes.

Blend the soup, then add sour cream and seasoning. Keep warm.

Heat a frying pan on medium heat with butter and brown the morels for 5 minutes. Season.

Serve the creamy soup with the morels.

Tips: for an even more festive meal, substitute grated truffle for the morels.