CREAM OF MOREL SOUP
1 pound fresh Morel mushrooms
juice of 1 lemon
6 Tablespoons butter (divided)
2 Tablespoons chopped onion
1 small garlic clove, minced
salt and pepper
5 Tablespoons flour
4 ½ cup mushroom stock
½ cup heavy cream
Slice morels in half and soak in salt water for 10 minutes, rinse thoroughly.
Finely chop morels, sprinkle with lemon juice.
Melt 2 Tablespoons butter in pan and sauté onion and garlic until soft and yellow but not browned. Add morels and cook until mushrooms absorb juices. Season to taste with salt and pepper.
Melt remaining butter in a large saucepan. Stir in flour, then add hot mushroom stock gradually, stirring constantly to avoid lumps. Simmer 20 minutes.
Add mushroom mixture and simmer an additional 10 minutes. Season with salt and pepper if needed. Add cream and serve very hot.