Clean the mushrooms and slice them thinly. In a saucepan put the butter and schallots stirring, then put the mushrooms, salt and pepper and let them cook until the water they release has evaporated and they are slightly golden brown. From there reserve half a cup of mushrooms that will serve us to incorporate into the soup after
Add the broth to the saucepan and cook 15 minutes, then liquefy it with the cream to have a cream. Return to the pan, put the parsley and the rest of the mushrooms that we reserve. serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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