Morel & Roasted Asparagus Soup

Toss asparagus in olive oil and roast in oven at 3752 for 10 minutes.

Sauté onions and garlic in butter until soft. Add asparagus and 1 cup of morels and cook for an additional 5 minutes.

Mix in flour and cook for 4 more minutes on low heat. Add chicken broth, cream, sage, and oregano. Bring to a boil, reduce heat to low, and cook for 10 minutes.

Puree soup until smooth. Add the rest of the morels, salt, and pepper, and cook for 5 more minutes on low heat (makes about a gallon).