The sauteed mushrooms were great, but I wanted to try making a soup with the freshly picked morels. Again, you'll want to really clean the mushrooms and soak them in salt water for about an hour.
I modified this morel soup recipe here.
3 medium potatoes (or 2 large), peeled and halved
1 leek, cleaned and sliced (toss the dark leaves)
2 cups water
2 T butter
2 cups fresh, chopped morels
1 teaspoon salt
1/2 cup white wine
1 cup chicken stock
1 cup heavy cream
Start by adding the sliced leek, halved potatoes, and the water to a soup pot or Dutch oven. Boil for 25 minutes or until the veggies are tender.
While you wait, in a frying pan or cast iron skillet, heat your butter on medium heat. Then, add your chopped morels and salt. Keep mushrooms moist with dashes of wine. Keep stirring. Then, after 15-20 minutes, mix in the chicken stock.
No, go back to the leek and potatoes. Those can be blended in a blender or food processor. When smooth, return the mixture to the Dutch oven or soup pot. Then, toss in the morels and liquid. Simmer for 10 minutes, and then finally add heavy cream. Stir.
Season with salt and pepper. Serve!