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1
Wash the parsley in a bowl; separate the stems and tops and tie the stems into a bundle.
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2
In a casserole, melt 1 1/2 tablespoons butter over medium heat.
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3
Stir in the onion, leek, parsnip and a pinch of salt.
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4
Cook until the onion becomes translucent, about 10 minutes; do not allow the vegetables to brown.
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5
Add the parsley stems and pepper to taste and stir again.
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6
Add 2 1/2 cups water and the broth and stir.
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7
Simmer, stirring now and then, until the vegetables are very tender, 30 to 45 minutes.
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8
Meanwhile, wash and trim the mushrooms (add undamaged stalks to the soup).
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9
Chop the caps.
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10
Heat the remaining 1 1/2 tablespoons butter in a skillet over medium-high heat and add the mushrooms and shallot.
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11
Season with salt and pepper and cook, stirring occasionally, until the mushrooms have given up their water and are tender, about 10 minutes.
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12
When the vegetables are soft, remove the parsley stems, add the remaining parsley and cook for another minute.
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13
Let the soup cool slightly, if possible.
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14
Then place the soup, in batches if necessary, in a blender and puree until as smooth as possible.
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15
Taste the soup and adjust the seasoning.
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16
If it seems fibrous, pass it quickly through a coarse strainer.
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17
Reheat.
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18
Place a portion of the mushrooms at the bottom of each of 4 bowls and top with a ladleful of hot soup.
