Wash the mushrooms in cold water; [mv_img id="54"]
Separate the caps from the stems and slice everything; put the mushrooms in a bowl;
Remove the skin on the onions and chop them; put them in a bowl;
Remove the skin on the garlic cloves and mince them; put them in another bowl.
Turn on the stove on low heat.
Put the pot on the stove, add the butter and stir until melted but not burnt;
Add the chopped onions in the pot and stir until they get translucent;
Add the garlic and the mushrooms and stir constantly to sauté everything for 5-10 minutes, or until the mushrooms are moist and left plenty of water in the pot; [mv_img id="55"]
Add the salt, pepper, and herbs/spices to taste;
Add the vegetable/chicken broth or water and stir; * OPTIONAL: If you use potatoes, put them in the pot at this moment.
Let the mushroom soup boil for 20 minutes, stirring occasionally, until the mushrooms and/or potatoes are soft; [mv_img id="56"]
Turn off the stove and let the mushroom soup chill for 5 minutes;
Slowly pour in the heavy cream and stir with a spoon until incorporated;
Add the grated parmesan and keep stirring;
With the blender stick on slow-to-medium speed, pasteurize the broth into a creamy mushroom soup;
Taste the cream and add more salt, pepper, or spices until you get the taste you prefer;
Put the soup in bowls and decorate with a few slices of fried mushrooms, a few parsley/dill fresh leaves, and a sprinkle of sweet paprika powder.