Chestnut soup with morel sablés

Ingredients

• 10 g dried morels
• 1 small onion
• 120 g butter, softened
• 1 egg
• 100 g grated Parmesan
• 150 g flour
• 1 / 4 ts salt
• 1 ts baking powder
• 100 g bacon cubes
• 1 onion
• 2 tbs olive oil
• 500 g frozen chestnuts
• 100 ml white port wine
• 100 ml white wine
• 400 ml vegetable broth
• 100 g crème fraîche
• salt, pepper
• 1 / 2 bunch flat leaf parsley