Place 1 cup (30 grams) of dried Morel mushrooms in a bowl.
	Cover with 1 ½ to 2 cups of boiling water. Leave to soak for 30 minutes until a dark juice is formed and the mushrooms are soft.
	Gently squeeze the mushrooms to extract as much juice as possible.   Use a coffee filter to drain the juice from the soaking mushrooms and save the juice.   Gently wash the mushrooms and cut any large ones into two pieces.   Dry the mushrooms with paper towels.
	Put the mushrooms in a large sauce pan and sauté in 1 Tablespoon butter for 1-2  minutes.
	Add the filtered, reserved juice to the pan.
	Cook over medium high heat until the liquid is reduced to about 50%.   Add 1/3 cup (75cl) whiskey and continue to cook for 3-4 minutes.
	Add 1 cup sour cream and 1/2 teaspoon beef bouillon (or pork juice, if you have it).   Season to taste with Salt, Pepper, Lawry's Seasoning, etc..   Cook until the desired consistency is reached.