Cream of Mushroom Soup

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In a large skillet, melt butter over medium heat.
Add minced garlic and sauté until fragrant.
Add sliced mushrooms and cook until they are browned and tender.
Pour in a dash of white wine and let it simmer for a few minutes.
In a pot, combine the cooked mushrooms and garlic mix with vegetable or chicken broth.
Bring to a boil and then reduce to a simmer.
Blend the mixture until smooth, then stir in heavy cream.
Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs or a sprinkle of freshly ground black pepper.

For added flavor, use a mix of different mushrooms or herbs like thyme or rosemary. Can be made ahead and reheated.