2-3 T. butter
1/2 c. chopped shallot or onion
2 T. chopped parsley
1 lb. mushrooms, rinsed and chopped
Sea salt and freshly ground pepper
1 garlic clove, chopped
1 slice firm-textured bread or 1 c. bread crumbs
1 qt. mushroom or vegetable stock
1/2-3/4 c. cream
Melt 2 T. butter in a wide soup pot over medium-high heat. When it foams, add shallot and parsley, cook for several minutes, then add the mushrooms and stir to coat with the butter. Season with 1/2 t. salt. Cook over medium heat until the mushrooms' liquid is released, after several minutes, then add the garlic, bread, and stock. Bring to a boil and simmer, covered, for 15 minutes.
Puree soup in a blender, leaving it a bit textured with flecks of mushroom, and then return soup to the pan. Taste for salt. Swirl the cream into the soup with a spoon and season with pepper.
Adapted from Vegetable Soups from Deborah Madison's Kitchen, p. 103.