Slice the mushrooms (I used button mushrooms but you can use whatever type you prefer or even a mixture of mushrooms). Chop the onion and garlic.

Heat the butter and oil in a saucepan. Once the butter has melted add the onion and garlic and cook until the onion becomes translucent. At this point add the mushrooms and cook them for two minutes.

Pour the water into the pan and add the chicken broth cube. Once it starts boiling lower the heat and allow it to simmer for ten minutes.

Using a stick blender blend the soup until you reach a smooth texture.

Return to the heat and add the cream/milk. Cook until heated through.

Take off the heat and add the chopped parsely and salt&pepper to taste. Serve and enjoy.