This soup is not that flavorful,
like a soup made of dried porcini mushrooms,
or from fresh boletes,
but it has a very nice velvety flavor.
And its great advantage is this,
that we can buy mushrooms at any time of the year.
First, we prepare a decoction,
e.g.. from pork loin cubes and vegetables.
Season the broth with salt and pepper to taste.
Then fry them in butter, thoroughly washed
and sliced mushrooms.
Put mushrooms and some dumplings in the stock
- there may be shells.
When the noodles are soft, we whiten the soup with cream.
You can, of course, sprinkle with parsley.