1. Cut about 12 slices from some small mushrooms and save for the garnish. 2. Finely chop the shallots, and saute them in a pat of butter without browning. Chop the rest of the mushrooms into pieces, add them to the onions and pour on the chicken bouillon. Simmer for about 10 minutes. 3. Pour everything into a blender. After blending, pour the soup through a strainer and back into a saucepan. Add the cream, and cook for another few minutes. Salt and pepper to taste. 4. Finely chop the parsley. Fry the saved mushroom slices quickly in a little butter in a hot frying pan. 5. Pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
