4 cups chicken stock
1 cup heavy cream
1/3 cup rice
8 oz 1 medium onion diced small
4 oz 2 ribs celery, diced small
½ cup sherry or brandy
1 oz dried morel mushrooms
Kosher salt to taste
Ground white pepper to taste
6 tablespoons unsalted butter
Boil the chicken stock and hydrate the morels into it.
Take the morels out and keep the stock aside
Sweat the celery and onion in 2 tablespoons of the butter for 5 minutes, add the rice and cook for a minute more, then add the sherry and reduce by half. Add the stock, and the chopped morels bring the mixture to a simmer and cook for 20 minutes
Transfer the mixture to a blender, add the cream, and puree until very smooth—a minute or two, carefully starting on low speed and gradually moving to high as you get comfortable-hot soup in a blender can be dangerous--make sure there's room for air to escape through the top of the blender lid while pureeing. Gradually add 3 tablespoons of butter. Finally, season the mixture with salt and white pepper to taste.