Cream of Morel Mushroom Soup
Not all soups are created equal. If you try this one, you'll know what I'm talking about.
Chop the dark green leaves and the roots off of the leek. Slice the stem lengthwise and rinse under cold water. Remove all grit that may be trapped between layers.
Peel and halve the potatoes. Add both to the soup pot with the water and boil moderately for about 20 minutes or until tender.
Heat a medium sized saucepan over medium heat and add the butter. When the butter is sizzling, add the morels and a dash of salt. Cook gently for about 15 minutes, making sure they don't dry out.
Add some wine to moisten them. When the mushrooms are nearly done add the rest of the wine and turn up the flame. Continue cooking until the liquid is nearly gone.
Add the chicken stock and stir until well blended.
Place the drained potatoes and leeks in a food processor and pulse until smooth. Return them to the pot.
Add the mushroom mixture to the potato and leek mixture and simmer gently, stirring now and then to avoid scorching. After about ten minutes, add the cream.
Taste for seasoning and add salt and pepper if necessary. Serve piping hot with tossed greens and crusty bread