Fry the chopped shallot in 15g of butter in a deep frying pan.

Peel the parsnips and cut into small pieces.

When the shallots are golden brown, add the parsnips and the stock. Simmer for 20 minutes.

In a hot pan, add the butter and fry 300g of morels, season with salt and pepper.

Blend the soup after adding 1/3 morels and the cream.

Serve hot and garnish each dish with the remaining morels.