Onion cut into half rings and fry in butter with the addition of dried oregano and Basil for flavor. Add cleaned and cut into small slices of potato. Fry for about 10 minutes. Then add sliced mushrooms. Season with salt and pepper.

Cut the bread into small pieces. Mix the crushed garlic with oil, salt and pepper. Mix garlic oil with sliced bread. To put in heated to 140*C oven for about 12-15 minutes.

In a small pan to shift the fried mushrooms with potatoes and pour the cream. Whisk the soup using a blender and cook about 10 minutes on small fire.

You can add cream and more, but personally, I love when soup turns thick.