15 min
Prep time
40 min
Cook time
4
Servings
Medium
Difficulty
55 min
Total time
Ingredients
Instructions
-
1
Trim the mushrooms by removing the soil-rimmed edges, brush them clean, and cut into pieces.
-
2
Peel and finely chop the shallots, and melt them in butter in a large pot.
-
3
Add the mushrooms, stir them around, let them cook for a few minutes, then add boiling broth.
-
4
Simmer gently for 30 minutes.
-
5
Transfer everything to the blender bowl, add the cream, nutmeg, salt, and pepper, and blend until you get a smooth creamy texture.
-
6
Pour into a soup tureen and refrigerate for 1 hour.
-
7
Peel and wash the asparagus, cook them in boiling salted water for 7 to 8 minutes, drain them, and rinse under cold water to stop cooking, place on paper towels.
-
8
Distribute the mushroom cream and asparagus among 4 shallow bowls.
-
9
Sprinkle with parsley.
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