Making Creamy Mushroom Soup is a breeze when you follow these simple steps:

1. Sauté Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook them for about 10-12 minutes, stirring occasionally, until they release their juices and become tender.

3. Add Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.

4. Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, only blend half the soup or do not blend it at all.

5. Stir in Cream: Return the pot to low heat, and stir in the heavy cream. Allow the soup to warm through, but do not boil.

6. Season: Taste the soup and season with salt and pepper to suit your preference.

7. Serve: Once heated, ladle the soup into bowls and garnish as desired.