Ingredients
Dry white beans – 250 grams
Small carrot – 1 piece
Small onion – 1 piece
Chicken broth – 800 milliliters
Butter chilled – 100 grams
Forest mushrooms or champignons – 100 grams
Fatty cream – 150 grams
Truffle oil or extra virgin olive oil – to taste
Cooking method
Soak the beans in cold water overnight.

Peel onions and carrots, chop coarsely. Wash the mushrooms, chop finely.

Drain the water in which the beans were soaked, add fresh water so that it is 5 cm higher than the bean layer. Put on fire, add onions and carrots, bring to a boil, cook for 30–40 minutes until the beans are soft.

Set aside 1 tbsp. l. beans for decoration. Continue cooking the beans for another 10-15 minutes.

Drain the bean broth, leaving 0.5 cups, remove the onions and carrots. Grind the beans with a blender in mashed potatoes, adding a little broth.

Bring chicken broth to a boil in a saucepan, let simmer for 5 minutes. Heat half the oil in a frying pan, fry the mushrooms, 5-7 minutes, season and remove from heat.