1. Cut the butter into small pieces and place it in the refrigerator. 2. Wash, peel, and slice the potatoes into rounds about 1 cm thick. Cook them in the broth until soft (about 15 minutes). 3. Wash the mushrooms, pat them dry with a paper towel, and slice them. 4. Wash the parsley sprigs, pat dry, and finely chop. 5. Using a hand mixer or an immersion blender, purée the cooked potatoes and broth directly in the pot (be sure to remove it from the heat first). 6. Sauté the mushrooms in 1 tablespoon of olive oil in a preheated skillet. 7. Pour the cream into the potato purée, stirring as you bring it to a simmer — but do not let it boil. Remove from heat. 8. Whisk the soup while gradually incorporating the cold butter pieces. 9. Add the mushrooms, salt, parsley, and pepper. Stir and serve. SERVING IDEAS: - Sprinkle finely chopped parsley or chives for a fresh, green accent. - Serve with thin slices of toasted baguette, garlic croutons, or small butter‑fried cubes for crunch. - This soup pairs beautifully with a simple green salad, warm brioche, or a slice of rustic country bread.

   SHELLS 1. Line a baking sheet with parchment paper for later. 2. Dry your eggs and sift out egg yellows. Put egg whites in bowl and add salt. Use a mixer to blend and once the egg begins foaming up add in the super fine sugar and beat on high speed until glossy stiff peaks form. (Optional) On this step, you can add a cocktail stick sized amount of food coloring until it is glossy and the color is even. Scrape down sides of mixer with a silicon spoon. Add almond and powdered sugar mixture in and fold until combined and smooth. The mixture should begin to run a little but not too runny. Do not overfold! 3. Squeeze into circles on the parchment and let dry, time can vary based on humidity of the room. To check when it is ready, press your finger gently on the top and make sure your finger does not leave a mark. 4. Preheat oven to 305 degrees Fahrenheit/ 151.6 degrees Celsius ACTUAL TEMPERATURE, measure temp. Put in oven and bake for 16 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them. Let cool for 5 minutes then transfer to wire rack and let cool completely. Check in 14. CREAM 5. 1 stick of butter at room temperature, 1/3 cup of powdered sugar and vanilla sugar, mix until fluffy. Add 2 tablespoon of almond milk (or any milk) and mix together so the milk combines. 6. Put in macarons.