We prepare soup from an onion, chicken, potatoes, carrots, parsnips, parsley root, peppers, 1 liter of water, salt, pepper and vegetables. Strain and keep the potatoes, parsnips and parsley root.
In a saucepan put a finely chopped onion and garlic and cook in 50 ml melted butter for one minute. We turn off the heat and pour in the mushroom soup juice (I put it in the pressure cooker and left it for 4 minutes). Leave on the fire until the mushrooms soften.
Remove the mushrooms from the soup and pass 3/4 of them with the preserved vegetables, add the juice from the soup depending on how thick we want to make it, add the preserved mushrooms and put it on the fire again for a few minutes. At the end, add the cream and mix well for a few minutes.
Fry the bread slices and cut them into small cubes and add them only when serving. Sprinkle with a little chopped parsley.