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.
Serves 4 people
Preparation time: 5 minutes, Cooking time: 15 minutes