In the Southeast , where I am, Morels are up, and have been for a couple of weeks. (I'm not an adventurous mushroom hunter. Morels and Puffballs are about the only ones that I feel totally comfortable in picking and eating.) We collected enough Morels to fill several bowls like this one. Some we battered in egg and corn meal, and fried up for immediate consumption; some we fried and mixed with scrambled eggs; and we dehydrated the rest for later use in soups and such. I find that a gallon sized baggie of sliced Morels results in about a sandwich sized baggie of dried mushrooms. While we were out, our little one gathered a small armload of wild spring onions. I helped him make a fairly good Onion and Potato Soup out of them. We started with a couple of inches of water, with a chicken bullion cube, a dash of salt, and a bit of black pepper. We added a few small, finely chopped, potatoes; some parsley; some bacon bits; and the bulbs and tender green tips of the wild onions he had collected. After about an hour on a low boil, the ingredients produced a fairly decent soup. Because the flavor of the onions is so strong, very little other seasoning is required. In the next couple of days, we'll be collecting some Poke Weed for use as greens, and to mix with scrambled eggs.