Step by step recipe:
Peel and chop 400 g mushrooms.
Peel, wash and cut into small pieces around 100 g potatoes.
Melt 30 g butter in a large saucepan on medium heat, then add the shallot. Salt, pepper and cook for 1 or 2 minutes.
Add the mushrooms and potato and stir well.
Cook for 2 or 3 minutes.
Pour in 1 litre water, salt again and bring to the boil. Leave to simmer gently for 5 minutes.
Remarks:It's easiest to use cultivated button mushrooms (that the French call champignons de Paris), even tinned mushrooms, but if you can, use freshly-gathered wild mushrooms, as the flavour will be so much better.
You can also add a handful of dried mushrooms (morels, chanterelles, etc.), simply rinsed. Again this willl improve the flavour, making it not only stronger, but woody.
Last modified on: February 9th 2012