Peel and coarsely chop parsnips.
Sweat minced onion for 5 min. without coloring.
Add parsnips and season. Moisten with chicken stock and cook for 30 min.
Blend the soup in a blender.
Cook the mushrooms in a mixture of oil and butter for 5 min. over a high heat. Add salt and pepper.
Pour the soup onto 4 plates; arrange the mushrooms on top and decorate with the truffle strips and hazelnuts; drizzle with truffle oil.
* Ingredients available in our delikatessens