Turn down the heat to low and add the morels. Gently saute for 5 minutes while stirring. It's super important that they don't take color and that you keep the temperature on low.
Add the shallots and thyme and continue sautering for a further 2 minutes.
Now pour the chicken stock and heavy cream into the pan and bring to a boil. Simmer for 30 minutes with the lid on.
Remove the thyme sprigs and blend the soup.
Season to taste with salt, pepper, and lemon juice.
Topping
Melt a generous amount of butter in a frying pan. Once the butter has melted, turn down to low heat.
Pour 50-100 g (2-3.5 oz) of morel mushrooms into the pan and let them saute on low heat for about 10 minutes.
Taste with salt and pepper.
Serve the hot morel mushroom soup with some butterfried morels as a topping.