Prepare all ingredients for mushroom soup. Onion cut into half rings, carrot grate on a coarse grater (I have already grated from the freezer, so this kind), garlic finely chop. Detachable legs of mushrooms. Thoroughly wash the mushrooms.

In a saucepan, pour 1 liter of water, put the legs of the mushrooms, salt, pepper, Bay leaf and set on fire. Let it boil. The cap cut on the plate. Large plates cut in half.

In the pan add a little vegetable oil and fry the onions and carrots. In another pan fry the bacon.

When the onion becomes transparent, add the mushrooms. Mix everything together and continue to simmer without a lid. At some point, the pan will become dry. Add a ladle of the mushroom broth from the mushrooms legs, the legs themselves and 25-30 grams of butter. We continue to extinguish.

While the mushrooms simmered, make a thickener. Spoon flour mix with the remaining oil. Should be a tight bun.

Add the thickener to the mushrooms. Mix thoroughly. Simmer for another 10 minutes, stirring constantly. Put the mushrooms in a container, where do we make the soup. Add 200 g cream, salt, pepper mixture. The entire mixture break immersion blender until smooth. If the soup turned out very thick - add the cream and once again punched out by a blender.

Cream soup of mushrooms is poured into plates, sprinkle bacon on top, decorate with cilantro. Who loves a few drops of dark sesame oil. Cold mushroom soup is also delicious, something like hummus.