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.