Chicken soup with cereals and morels

Clean, wash and eviscerate 3 chickens, put in a saucepan, pour cold water and put on fire. When the foam is removed, put 200g pearl croup, a spoon of oil, 3 or 4 finely chopped bulbs, several parsley roots. When the soup is quite thick, put a plate of morels, finely chopped parsley leaves, a large spoon of broth, pepper, and, if you like, grated nutmeg. (Recipe from the book "Gift to Young Hostesses" by E. I. Molokhovets. )