Add the mushrooms, stir and cover. Uncover and stir occasionally until the mushrooms are tender, but not rubbery. At the beginning the pot will look full, but they’ll reduce in size as they cook.
Optional: Remove about 1/4 cup of mushroom pieces, and set aside. These can be used later for plating.
Let the soup mixture cool for about 10 minutes.
Use a food processor or high-powered blender (see notes below) to puree the soup in batches until it's all pureed and add the soup back in to the pot. Make sure to hold down the lid while blending. Note, the soup is quite hot, so handle carfully and never fill the food processor or blender to the top. Make sure to puree in small batches.
Add the cream, stir, bring to a boil, reduce the temperature and continue to simmer for about 5 minutes.
Serve the soup hot with a few mushroom pieces on top.
You can use just one or two types of mushrooms if you like.
You can use half & half cream (10% fat) if you want to cut down on the fat, but heavy cream makes a richer soup.
Don’t add the salt into the mushrooms when you start cooking them. It’ll draw out too much water.
If you don’t have large pot, make half the batch but using only half of the ingredients.
If you prefer, puree the soup using a hand blender. It may come out a little less smooth and creamy, but it'll still taste great.