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.

   1. In a small bowl, combine the warm water, honey, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active. 2. In a large mixing bowl, combine all-purpose the flour, whole wheat flour and oats and salt. Make a well in the center. 3. Add the melted butter to the yeast mixture. Pour this into the well of the dry ingredients. 4. Mix the ingredients together until a dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. 5. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. 6. Spray 8x4 loaf pan cooking oil. 6. Punch down the dough to release the air. Shape it into oval loaf. Place the dough in a greased loaf pan. 7. Cover the dough again and let it rise for another 30-45 minutes, or until it has doubled in size. 8. Preheat an oven to 375°F (190°C). 9. Beat the egg with 1 tablespoon of water or milk.Brush top of loaf with egg mixture and ,optionally, sprinkle with oats. 10. Bake the bread for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. 11. Remove the bread from the oven and let it cool on a wire rack before slicing.