1 Wash the mushrooms and cut them in four.
2 Heat the saucepan on medium and add the canola oil and onions.
3 Sweat the onions for 2 or 3 minutes, then add the leeks and cook for 3 more minutes.
4 Add the mushrooms and chicken stock, then cover. Let simmer for 15-20 minutes.
5 Blend the soup, then add sour cream and seasoning. Keep warm.
6 Heat a frying pan on medium heat with butter and brown the morels for 5 minutes. Season.
7 Serve the creamy soup with the morels.
Tips: for an even more festive meal, substitute grated truffle for the morels.