• For the herb oil
• The typical herb oil takes a lot of time, as you need to allow it to infuse for at least a night. I just went with a very shortcut method of blending oil with the herb and salt and allowed it to stand until I was ready to drizzle.

For the soup

• Thinly slice a few mushrooms and garlic to sauté separately for garnish. Roughly chop the rest of the garlic, onion and mushroom.
• In a deep saucepan, add butter and oil. Once it starts to melt, bring the heat to medium and sauté the sliced garlic and mushroom until golden brown. Take it off the pan and keep aside to be used for garnish.
• To the same pan add a little more butter if needed and drop the garlic slices. Sauté for a few seconds, then drop the onion and sauté for a minute. Drop the rest of the mushroom in the saucepan and give it a stir.
• Then, add the all-purpose flour and chicken bullion powder. Cook for a few seconds.
• Pour the water into the saucepan and give it a stir. Crank up the heat to high. Once it starts to boil, bring the heat down to medium and allow it to simmer for 10 minutes.
• Once the mushroom softens, switch off the heat and blend the soup to a creamy consistency. Check for salt and add any, if required.
• Add heavy cream and mix it to the soup.
• Enjoy the soup warm, garnish the soup with a few slices of mushroom, garlic, drizzle cilantro oil and heavy cream.