How to make leek and morel soup
- 1). Prepare the morels. If you're lucky enough to have fresh morels, cut them in half from top to bottom, and soak them in cold water, with about 1/2 cup salt to 4 quarts of water. Let soak 1/2 hour. Discard the water and gently rinse the mushrooms under cold running water. Set aside. If using dried morels, simply soak in cold water in the refrigerator overnight. Save the water used to soak them.
- 2). Fill the large mixing bowl with very cold water. Cut the root end off the leeks. Remove tops, leaving about one inch of the green portion. Split the remaining cylinders in half from end to end. Slice the leek halves into very thin slices and place in the mixing bowl, breaking the slices apart as you drop them in. Leeks are notorious for holding sand, so soaking in cold water is the best way to clean them thoroughly. Let them soak for a few minutes, stirring them with your fingers and breaking up the slices as best as you can. Use the small wire strainer to remove them from the water. Place the leeks in the skillet or saute pan.
- 3). Add the butter to the leeks and cook over medium heat until translucent but not brown, stirring frequently. When the leeks are done, add the flour and cook over medium-high heat until the mixture is light brown and has a smell similar to toasted almonds or popcorn, about 3 to 5 minutes. Remove from heat and set aside.
- 4). Add one quart of water to the stock pot (if using dried morels, use the liquid you soaked the mushrooms in). Roughly chop the morels and add to the stock pot. Over high heat, bring to a simmer and adjust heat to keep at a simmer. Cook 3 to 4 minutes. Add the leek mixture and cook another 3 to 4 minutes, stirring well. Add the heavy cream. Raise heat to high and bring just to a boil, stirring frequently but do not allow to come to a full boil. Remove from heat and season with salt and pepper to taste. Serve with fresh chopped parsley or chives as garnish (optional).
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