Rinse and pat dry mushrooms before slicing them thinly.
Chop onions and garlic. Heat olive oil on medium heat in a large skillet.
Sauté the mushrooms for about three minutes. Add salt and pepper to taste. Add the onion and garlic. Stir occasionally and cook until mushrooms are golden brown. Pour broth and heavy cream into a stock pot and stir, gently adding the mushroom mixture. Simmer for 15 minutes. Garnish with a few drops of Green Olive Company Wild Mushroom & Sage Infused Olive Oil
