Wash the Paris mushrooms and then quarter them. Peel the shallot and mince. In a cocotte, sweat the shallots with a splash of olive oil. Add the mushrooms and spices. Season to taste. Add the heavy cream and 1 cup of water, then let cook for 30 minutes on low heat. After cooking, mix it together. Toast the pine nuts in a frying pan. Pour 1 ladle of soup in a soup bowl, arrange a few pine nuts on top and sprinkle the pine nut oil.