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In a heated dip bottom pan, heat oil then add onion and fry until it becomes soft, add garlic, fry together for about a minute or so, add the mushrooms and water an simmer it for about 5 minutes or until mushroom is cooked. Sprinkle some salt and pepper to taste.

Transfer the mix to a blender and slowly add double cream while it blends, to the texture you want. Return the soup to the pan and heat gently, being careful not to boil. Serve hot!