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person Serves 4 people
timePreparation time: 5 minutes, Cooking time: 15 minutes



  • 50cl vegetable stock
  • 20g butter
  • 1 shallot
  • 250g mushroom stems
  • 15cl fresh cream
  • Parsley



  1. Chop the shallots and fry them for a few minutes in a saucepan over a low heat with the butter.


  1. 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.


  1. Then blend the mixture in a blender or with the help of a food processor, add the cream, and mix again.

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