10gramsdried morel mushroomsabout ½ cup of dried, whole mushrooms
Kosher saltto taste
¼cupchopped wild caraway leaves
½teaspoongreenunripe caraway seeds, finely chopped, or substitute a pinch of toasted, powdered caraway seed
Instructions
Re-hydrate the morels in the stock for for 15-20 minutes, then agitate to remove grit, strain the liquid and reserve both separately.
Heat the stock with the caraway leaves and simmer gently for ten minutes or until tender, then puree in a blender.
Coarsely chop the morels. Melt the butter in a saucepan then add the flour and cook for a few minutes to make a roux.
Gradually whisk the hot stock into the roux, working in small additions, waiting until it’s absorbed to prevent lumps. Add the green caraway or ground caraway and morels, and cook for 2 minutes more. Double check the seasoning, adjust as needed, then serve.