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Put the mushrooms, potatoes, onions and leek and some parsley in the steam basket. Season. Cook for 20 minutes with the main dish and the dessert.
Meanwhile, bring the water to a boil in a saucepan, add the parsley and allow to infuse.
Pour the vegetables into the hot parsley bouillon and blend until smooth with an electrical hand blender. Pour into cups and top with a spoonful of whipped cream.