Heat the cooked vegetables and puree them with the magic wand. Pour on the cream and, if the consistency is still too firm, add a little water.

Clean the mushrooms and cut into slices (approx. 1 cm)

Whisk the Parmesan with the egg. Turn the mushroom slices in it and bake in a hot pan without fat until golden on both sides.

Place the soup in preheated plates, place four to five mushroom slices on top and garnish with a little parsley. After the freshness is still covered with snow, I had to resort to the rocked parsley.