Boyd uses 2lbs for one serving: which borders on obscene. In keeping as close to his recipe he told me as possible, there is not a ton of broth in this it's essentially a giant stew of morels. Eating it all to yourself is an experience.
2lbfresh morelsrinsed if dirty, then cut in half lengthwise or left whole if desired
Reserved morel stem and trim
1/2cupdry white wine
4cupschicken stockpreferably homemade
Kosher saltas needed to taste
1/4cupfinely chopped ramps
Trim the morels and clean them, washing, rinsing, and laying them to dry on towels. Reserve the trim.
Heat the trim in the chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for an hour. Strain the stock through cheesecloth to remove any dirt or debris and reserve.
Heat the oil in a large, high sided saute pan until lightly smoking. Add the morels and cook until wilted, stirring occasionally. As the morels cook you will notice some might stick to the bottom of the pan, this is fine. Scrape the bottom of the pan with a wooden spoon to loosen these brown bits and prevent burning. When the morels are wilted and caramelized, push the to the side of the pan and add the ramps, seasoning to taste with salt and cooking until they are translucent, do not allow the ramps to darken.
When the ramps are translucent and opaque, deglaze the pan with the wine, and reduce by 75 %. Now add the morel infused chicken stock and cook on low heat until it's reduced and concentrated in flavor, about 30 minutes.
Season the "soup" to taste with salt and pepper, then ladle the morel bonanza into bowls.