Asparagus Soup With Roasted Shallots And Morels

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1 small onion, coarsely chopped

1 teaspoon finely chopped garlic

2 1/2 tablespoons canola oil

2 pounds asparagus, cut into 1/2-inch lengths

6 cups chicken stock or canned low-sodium broth

1/2 cup dried morel or porcini mushrooms (about 1/2 ounce)

2 cups hot water

2 large shallots, thinly sliced

Salt and freshly ground pepper

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