Springtime is morel mushroom season. These prized fungi are found all over the country foraged by enthusiasts where ever moist forests exist. I was at the Fredericksburg Farmers Market and saw a vendor with both morel and lions mane mushrooms and I got some of each. I decided I could extend the flavor of morels by using them in a soup. I used garlic, butter, onion sherry, mushroom broth and coconut cream. I hope you like it.

8 ounce morel mushrooms
8 tablespoons butter
1 cup chopped onions
1 tablespoon low sodium chicken base
4 cloves garlic
1 tablespoon flour
2 cups vegetable stock
2 cups cream
2 tablespoons sherry
2 teaspoons black pepper
Croutons
Arugula micro greens from Wild Greens

In a soup kettle on medium heat add butter, onions and garlic. Add mushrooms and cook until the onions are translucent.

Add thyme, flour and soup base cook for 5 minutes.

Add sherry to de- glaze the pan.

Add vegetable stock and and cream. Let simmer for 25 minutes.

Serve with croutons and micro greens.