Creamy Mushroom Soup
In a large pot, heat butter over medium heat. Add onion and saute for about 5 minutes.
Increasing the heat to medium-high and add mushroom. Cook for 10-15 minutes, stirring until the mushroom have released their liquid.
Add remaining soup ingredients to the pot, except cream. Bring to a boil, then reduce to medium and simmer or until the mushrooms are cooked through.
Add cream and warm through. Adjust seasoning.
Transfer half of the soup to a separate bowl/dish. Using the immersion blender, purée half the soup. (It would be easiest to use a blender if you have one, instead the hand blender.)
Combine puréed half and removed half. (note: you can make this chunkier or completely creamy at this stage, just depending on how much of the soup you puree.)
Top soup with any optional toppings. Serve warm.