Pea Soup With Morel Cream | Sonoma-Cutrer Vineyards

Ingredients

• 3/4 oz dried morel mushrooms
• 1 c very hot water
• 1 tbsp unsalted butter
• 1 tsp unsalted butter
• 2 large shallots, thinly sliced
• 2 tbsp dry white wine
• 4 c chicken stock
• 1/2 c heavy cream
• 1 tbsp dry sherry
• Salt
• Freshly ground black pepper
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 5 c frozen peas (1-1/2 lbs), thawed
• 3 tbsp chopped fresh mint
• 8 small mint leaves for garnish