- 1 white mushroom
- 4 medium-sized potatoes
- 1 onion
- 4 garlic cloves
- 1 chicken stock cube
- Brown the following for several minutes in a bit of butter in a large pot: the mushrooms, the potatoes, the minced onion and the minced garlic. Sweat the mushrooms by stirring well.
- Once everything is sufficiently browned, add a bit of water up to the level of the vegetables and simmer over low heat, stirring occasionally.
- Add salt, pepper, nutmeg and parsley as well as the crumbled up cube of stock.
- Once the soup is done, add the cream, then stir the soup.
- Serve warm.