Name: Light Mushroom Cream
Prep time: 30 min
Yield: 4
Cuisine: Francesa
Ingredients: 750 grams button mushrooms; 2 shallots, chopped; 1/2 liters chicken broth; 1/4 liters whipping cream; 2 tablespoons parsley; 40 grams unsalted butter

Preparation

30 mins

Medium

Clean the mushrooms and slice them thinly. In a saucepan, put the butter and shallots, stirring, then add the mushrooms, salt, and pepper, and let them cook until the water they release has evaporated and they are lightly browned. Then reserve half a cup of mushrooms to incorporate into the soup later. Add the broth to the saucepan and cook for 15 minutes, then blend it with the cream to achieve a creamy consistency. Return to the saucepan, add the parsley, and the rest of the mushrooms we reserved. Serve immediately.