Wash the mushrooms and cut into quarters. Peel and finely dice the shallot. Pick the parsley.
Sweat the shallots with a drizzle of olive oil until soft. Add the mushrooms and the bouquet garni. Season with salt and pepper. Add the cream and 200ml of water, over and cook for 40 minutes over a low heat. Remove from the heat, pour into a food processor and blend until smooth. Pass through a fine sieve and check the seasoning.
Place the pine nuts in a frying pan and toast until golden brown.
Heat the vegetable oil and then lightly fry the parsley. Remove from the heat and drain on kitchen paper before seasoning with salt.
Serve the soup with a sprinkling of toasted pine nuts, crisp parsley and piment d'Espelette.
«Try adding a drizzle of hazelnut oil to this creamy soup and serve with crusty bread.»