Cream of Mushroom Soup

For the cream of mushroom soup, finely chop the onion and garlic. Fry in olive oil with butter, quarter 250 g mushrooms, fry vigorously, no water should escape.

Add amaranth and fry briefly, pour water, season and simmer gently for half an hour.

Then remove the bay leaves, mix vigorously with whipping cream in a stand mixer. Cut 250 g mushrooms into slices, fry in a large pan without fat, do not salt because otherwise water will escape.

Allow to color well, add the soup to absorb the frying residue, dress with fresh parsley.

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