Garden Pea Soup With Morel Cream

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1/2 ounce dried morel mushrooms

1/2 cup very hot water

1 tablespoon plus 1 teaspoon unsalted butter

2 medium shallots, thinly sliced

2 tablespoons dry white wine

3 1/2 cups chicken stock or low-sodium broth

1/2 cup heavy cream


Cayenne pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

5 cups frozen peas (1 1/2 pounds), thawed

1 1/2 tablespoons chopped mint, plus 8 small leaves for garnish

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