Clean the mushrooms, peel the shallots and garlic, and chop everything into small pieces. Heat oil in a pot. Sauté the shallots, garlic and mushrooms in it. Pour in 1 bottle of mushroom broth and cover and simmer until soft, about 10 minutes.
Add 125 g of cream to the soup. Puree finely with the hand blender. Season with salt and pepper.
