Ingredients

• 1 tbs dried morels
• lukewarm milk
• bouillon
• butter
• 8 oz (250 g) carrots
• 8 oz (250 g) green beans
• 1 cauliflower
• 8 oz (250 g) asparagus
• 8 oz (250 g) peas
• salt, black pepper
• finely chopped parsleyWhite sauce
• ¼ cup (50 g) butter
• 1 tbs flour
• 1 cup (250 ml) bouillon
• 1 cup (250 ml) light cream

Directions

1. Soften the morels in the lukewarm milk and water for 30 minutes, rinse thoroughly and drain.
   Simmer them for 10 minutes in the meat stock, to which a pat of butter has been added.
2. Wash and chop the vegetables.
3. Put them in a large pot of water with 1 tsp of sugar and bring to a boil.
4. Gradually add the vegetables: first the carrots, then the beans, followed by the cauliflower florets, the asparagus, and the peas.
5. When the vegetables are cooked through, drain them, then butter and season to taste.
6. Slice the morels and combine with the vegetables.
7. To make the sauce, heat the butter in a saucepan, stir in the flour and add the stock, stirring constantly.
8. Add the cream and season with salt and pepper.
9. Serve the vegetables in a bowl and garnish with parsley, and offer the sauce separately.