This is a Swedish wild mushroom soup.
- Reconstitute the mushrooms in the boiling water, then strain (reserving the liquid) and chop them coarsely.
- Saute the shallot in the butter. Add the mushroom liquor and the chicken stock and bring to a boil.
- Reduce by half, then add the mushrooms. Cook for a minute more.
- Remove from the heat and puree briefly. It does not have to be silky-smooth.
- Reheat, and add the cream.
- Bring amost to the boil, then serve with the parsley on top.