How to cook
Chop the onion and fry it in the melted butter and olive oil. I like to lightly fry the vegetables for some cream soups, because that adds a much better taste.
When the onion softens, add the peeled garlic cloves, carrot, mushrooms and the potato, cut into pieces. If necessary, add a little more fat.
Stew briefly with a pinch of salt and pour enough water to cover the products. Wait for it to boil and add the chopped broccoli pieces.
Boil the vegetables until they're fully cooked - 25-30 minutes, then add the cream, black pepper and as much salt as you like. Stir for a minute or two and puree, until it becomes smooth. You can dilute your broccoli cream soup with more water or thicken it with more cream - it depends on what consistency you prefer.
Serve the broccoli and mushroom cream soup hot with thin slices of mushrooms for garnish and drops of olive oil.
*If you are worried about eating raw mushrooms (those for decoration) you can bake them lightly or blanch them.
Enjoy your meal!