Directions

1. Peel the potatoes, carrots and parsley root and cut into rough pieces.
   

2. Clean the mushrooms and dry as required with kitchen paper.
   

3. Add vegetables in the mixing bowl and chop for 10 seconds / speed 5. Use the spatula to scrape the vegetables down the inside of the mixing bowl.
   

4. Pour in the vegetable stock to the chopped vegetables. Make sure the measuring cup is inserted and cook for 20 minutes / 195°F|90°C / speed 2.

5. Pour in the cream, season the soup with salt and pepper. With the measuring cup, blend for 1 minute / speed 4.
   

6. Divide the soup between deep bowls, garnish with parsley and serve immediately. Enjoy your meal.