Ingredients (4 servings):
2 Shallots
250 g mushrooms
4 tsp soft butter
600 ml water
2 tablets chicken stock
4 tsp. Parsley
8 tbsp. whipping cream
1 pinch Salt
1 pinch pepper
Preparation:
Peel and chop the shallots.
Clean and slice the mushrooms.
Melt the butter in a pan, add the shallots and mushrooms and sauté 5 minutes.
Add salt and pepper.
Add 600 ml water, broth tablets and 6 chopped parsley sprigs.
Bring to a boil and cook 15 minutes.
Whip the cream. Blend the soup, divide into 4 bowls and remove 1 spoonful of whipped cream on top. Sprinkle with crushed pepper and chopped parsley.