Spa Cuisine - Asparagus Soup With Roasted Shallots and Morels

• 1 small onion, coarsely chopped
• 1 teaspoon finely chopped garlic
• 2 12 tablespoons canola oil
• 2 lbs asparagus, cut into 1/2-inch lengths
• 6 cups chicken stock or 6 cups low sodium chicken broth
• 12 cup dried morels (about 1/2 ounce) or 12 cup porcini mushroom (about 1/2 ounce)
• 2 cups hot water
• 2 large shallots, thinly sliced
• salt & freshly ground black pepper

1. In a large saucepan, combine the onion, garlic and 2 tablespoons of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes.
2. Add the asparagus and cook for 5 minutes, stirring.
3. Add the chicken stock and bring to a boil.
4. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.
5. Preheat the oven to 350.
6. In a bowl, soak the morels in the hot water until softened, about 20 minutes.
7. Swirl to dislodge any grit; drain and chop.
8. In a pie plate, toss the morels, shallots, remaining 1/2 tablespoon of oil and a pinch each of salt and pepper.
9. Bake for about 15 minutes, or until the shallots are softened and lightly browned.
10. Working in batches, puree the soup in a blender.
11. Return the soup to the saucepan and season with salt and pepper.
12. Ladle into soup plates, garnish with the mushroom mixture and serve.
13. NOTE: If you'd like to garnish the soup with asparagus tips, set aside 16 two-inch tips before cutting up the stalks.
14. Blanch or saute the tips separately.
15. NOTE: The soup and morel garnish can be made ahead and refrigerated separately overnight.
16. Rewarm before serving.

onion, garlic, canola oil, chicken stock, morels, water, shallots, salt

Taken from www.food.com/recipe/spa-cuisine-asparagus-soup-with-roasted-shallots-and-morels-206657 (may not work)