Preparation:
2 hours before preparation, wash the morels under warm water and cover with water to soak. Change the water two more times.
After the 2 hours, drain the morels, rinse briefly and squeeze. Cut the mushrooms and leek into strips. Two thirds of the morels are used as a soup garnish and can be put to one side.
Heat the butter in a medium pan and sauté the sliced leek and the remaining third of the morels. Add the flour and sauté for approx. 1 minute while stirring.
Mix the vegetable stock and white wine and slowly add while stirring, bring the soup to the boil. Then cover and simmer over a low heat for about 45 minutes. Stir the soup from time to time.
Pour the soup through a fine sieve and squeeze out the residue.
Just before serving, add the cream and the reserved morels to the soup, bring to the boil and simmer for another 5-10 minutes. Then season to taste with salt and pepper.
Garnish the soup with the chopped chives before serving..