Chicken Soup with Stuffed Morels

Ingredients

• 1 large 3-funt bird chicken
• 1 funt beef bones
• 1/2 carrot
• 1/2 celeriac
• 1/2 parsley root
• 1 1/2 tbsp butter
• nutmeg
• 1/8 shot Rhine wine
• 1 egg
• 2 tbsp flour
• 18-24 morels
• 1/2 stakan cream
• 2 egg yolks

Instructions

1. Cook a chicken bouillon; fillet the breast and make a forcemeat.
2. Stuff the morels with forcemeat and cook them in chicken broth.
3. Thicken and enrich the strained broth with a cream-yolk liaison; add the morels.