Serves 4 people
Preparation time: 5 minutes, Cooking time: 15 minutes
Ingredients
- 50cl vegetable stock
- 20g butter
- 1 shallot
- 250g mushroom stems
- 15cl fresh cream
- Parsley
Preparation
- Chop the shallots and fry them for a few minutes in a saucepan over a low heat with the butter.
- Cut the mushroom stems and add them to the shallots. Brown them for a few minutes, then add the hot stock and continue cooking for 15 minutes over medium heat.
- Then blend the mixture in a blender or with the help of a food processor, add the cream, and mix again.
