Preparation time: 15 min.
- Melt the butter and saute the mushrooms and onions for about 10 minutes. Add the milk.
- Tear the bread into pieces, add them to the soup and soak for 15 minutes.
- Puree the soup in the blender and return it to the pan.
- Add 3 tbsp parsley, whipping cream and salt and pepper.
- Reheat, without boiling.
- Garnish with the remaining parsley and serve.