Rinse morels and soak covered with hot water.
Cut carrots diagonally into slices. Heat butter, sauté carrots and season with salt, sugar and pepper.
Cut drained morels into pieces and add to carrots with 3 tbsp. morel water, clear soup and whipping cream, bring to the boil and continue to boil for 6 to 7 minutes.
Add sauce thickener, bring to a boil and season to taste with salt, sugar and freshly ground pepper.
Cut chives into rolls and sprinkle on top.
Serve with fried eggs and cooked, peeled potatoes.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.