Slice the fresh mushrooms. Sauté them in a skillet with the butter. Let simmer for 10 minutes. Add the vegetable bouillon cube and the tablespoon of chestnut flour. Simmer for another 15 minutes.

Blend everything together, adding the heavy cream. Season with salt and pepper.

I sliced fresh mushrooms very thinly using a mandoline.

Pour the soup into a bowl, drizzle with olive oil, and top with the fresh mushroom slices.