Add mushrooms to the soup with the spring onion greens and cook until tender.
For the sauce, boil white wine with whipped cream, add saffron and whipped cream and season with a stock cube. Arrange on a flat plate.
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Add mushrooms to the soup with the spring onion greens and cook until tender.
For the sauce, boil white wine with whipped cream, add saffron and whipped cream and season with a stock cube. Arrange on a flat plate.