Cream of Morels

Ingredients

• 600 grams blonde morels (moilles blondes)
• 1 liter béchamel sauce (sauce Béchamel)
• 1 deciliter white consommé (Consommé blanc)
• 2 spoonfuls blonde morels for garnish
• butter
• cream (crème)

Instructions

1. Slice 600 grams of cleaned blonde morels finely. Stew them gently in butter. Finish cooking them in 1 liter of béchamel sauce (sauce mère). Pass through a fine sieve (étamine). Add 1 deciliter of white consommé (Consommé blanc), heat through, and cream the soup at the moment of service.
2. For the garnish: finely slice 2 spoonfuls of blonde morels and stew them gently in butter until they fall apart. Use to garnish the finished soup.
3. This recipe may also be made as a velouté (Velouté).