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Garden Pea Soup with Morel Cream
Ingredients
  • ½ ounce dried morel mushrooms
  • ½ cup very hot water
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 2 medium shallots, thinly sliced
  • 2 tablespoons dry white wine
  • 3 ½ cups chicken stock or low-sodium broth
  • ½ cup heavy cream
  • Salt
  • Cayenne pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 5 cups frozen peas (1 ½ pounds), thawed
  • 1 ½ tablespoons chopped mint, plus 8 small leaves for garnish
Steps
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