Soak the morels in cold water for a few hours. Drain the liquid, reserving the indicated mass for the stock.
Cut morels in half and rinse very well under running water. Drain. Steam in the warm butter together with the long grain rice until soft. Add beef broth and simmer gently for about 20 minutes. Add strained morel water and cream. Bring the soup to a boil. Mix egg yolks with whipped cream and whisk into hot soup. Do not make!
Season to taste with salt, pepper and nutmeg. Serve soup on the spot and garnish with chervil leaves to taste.
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