Cream of Mushroom Soup

I found an excellent recipe for this online and tweaked it a little here and there. This soup is very easy to make and tastes way better than the canned ones you get at the supermarket. The recipe I found used white mushrooms and thus had a lighter colour, but I prefer the more richer, browner mushrooms, so my soup turned out pretty dark.

Ingredients:
- Swiss brown or field mushrooms (300-400 grams approx.), finely chopped in a food processer
- 2 cloves of garlic
- 1 tablespoon (or about 4-5 leaves) of fresh parsley
- 2 tablespoons of butter
- Half a small-sized onion, finely chopped
- 1 cup of stock (I used chicken)
- 1 cup of milk or cream
- salt and pepper

Method:
- Melt butter in sauce pan and sauté onion, garlic and parsley on medium heat until softened (about 5 minutes).
- Add the mushrooms and cook for about 15 minutes.
- Add salt, pepper, cream/milk and stock and bring to boil. Reduce heat and simmer for 20 minutes.