Roast the almonds in a frying pan for 3-4 minutes and leave to cool.
Fry the onion and garlic in 2 tablespoons oil until they turn opaque (make sure they don’t colour, so the soup will be a nice light yellow). Add the bread and almonds to the pan, fry them for a few minutes, then leave to cool slightly.
Place the knife accessory in the food processor before adding the almonds along with 50 ml chicken stock. Purée the almonds, then spoon into a heavy-bottomed soup pan. Add the rest of the stock and the wine, bring to a boil and leave to simmer for 15 minutes.
Heat the rest of the oil and fry the sliced cèpes on both sides until brown and crisp, then season to taste with salt and pepper.
Serve the soup in deep plates with the sliced cèpes and sprinkle with parsley.