Peel and mince the shallots. Fry them in butter, in a saucepan
Clean the mushrooms, and take care to remove the stem, then roughly chop them.
Add the mushrooms to the shallots, then brown them with the chopped parsley. Lightly salt and pepper. Add the vegetable broth and continue cooking over medium heat for 15 minutes.
Mix with a blender or with an immersion blender then add the cream. Mix again if necessary.
Pour the soup into the plates then sprinkle with the hazelnut & salt mixture.
Serve with olive oil croutons rubbed with garlic.