Steps

• Peel the onion and thinly slice it. Slice the mushrooms into thin strips (cut into fine slivers).
• In a large pot, heat some neutral oil and sauté the onion without browning it. Add the mushrooms and cook for a few minutes. Fill with water, add coarse salt and the bouquet garni. Let it cook for 10 minutes.
• In the meantime, cut small cubes of baguette and place them in a pan with a little neutral oil. Over high heat, brown them by stirring frequently. Remove your croutons.
• Blend the vegetables with some cooking water. Add the soy cream to achieve a creamy texture, neither too runny nor too thick.
• Season well with salt, pepper, and nutmeg. Serve with a drizzle of hazelnut oil and some croutons.