Clean the mushrooms by removing the earth at the base of the stems, rinse them and cut them into slices.

Peel the potatoes and cut them into cubes.

Chop the onion and brown it in a pan with a drizzle of oil.

Add the potatoes, cover them with the broth and cook for 5 minutes.

Then add the mushrooms and parsley, cover with the broth and continue cooking for another 15 minutes.

Gradually add more broth, then season with salt and pepper.

When the mushrooms and potatoes are cooked, remove them from the heat and pass them with a mixer until you get a homogeneous cream.

Add butter and parsley and a drizzle of milk if the cream is too full-bodied.

Serve the cream of porcini mushrooms accompanying it with the croutons.