Morel & Toasted Rye Soup

From the Kitchen of Stuart Brioza, Executive Chef, Rubicon
Serves 8

Ingredients

1 lb. Morels
4 Tbsp. Grapeseed Oil
40 oz. Chicken Stock
2 Tbsp. Molasses
1/2 loaf Toasted Rye Crusts
1 Tbsp. sachet
Toasted Caraway Seed
7 Tbsp. Whole Butter
Salt & Pepper as needed

Method

Bring the chicken stock, molasses & sachet of toasted caraway seed to a boil. Turn heat on low and simmer for five minutes. Meanwhile, heat a sauté pan over high heat and add 2 Tbsp. of the grapeseed oil. Sauté half of the morels until just wilted. Reserve and continue the same process with the other half. Remove the sachet of caraway seeds from the chicken stock and add 3/4 of the wilted morels, reserving 1/4 for garnish. Purée with an immersion blender until completely smooth. Push all of the contents through a fine conical sieve (chinois). Whisk in the butter and season to taste. Make croutons with the remainder of the rye bread.

To plate:

Place hot soup in hot bowls, garnish with additional sautéed morels and croutons.