Provençal Button Mushroom Soup with Persillade

Clean the mushrooms and cut them into bite-sized slices. Peel and finely dice the shallots. Peel the garlic; finely chop two cloves and halve one clove for the croutons.

For the persillade, wash the flat-leaf parsley, shake dry, pick the leaves, and finely chop them. Mix with half of the chopped garlic and a teaspoon of olive oil in a small bowl and set aside.

In a large pot, heat 20 g of butter and 1 tbsp of olive oil over medium heat. Sauté the shallots and the remaining chopped garlic for 2 to 3 minutes until translucent.