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Cut the mushrooms in half and rinse in cold water. Whisk the water, salt and vinegar together and soak the mushrooms in this mixture for 30 minutes. Drain well on paper towels and cut into bite-size pieces.
Heat the butter and olive oil in a medium-size stockpot over medium heat and add the morels. Cook until tender – 5-6 minutes – stirring frequently. Add the scallions, watercress, and parsley and continue cooking for another five minutes. Season with salt and pepper and celery salt, and add the Fustini’s 12 Year White Balsamic Vinegar and the hot chicken stock and cook for an additional 15 minutes.
In a separate bowl, combine the cream and the egg yolks and whisk together. Temper the egg yolks with a little of the hot soup, and then add the egg yolks to the soup and bring to a simmer – do not boil.
To serve, ladle into a soup bowl, splash some more of any of the Fustini’s white balsamic vinegar over the top and serve with pita chips.
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