Mushroom soup

Chop the mushrooms and cut the potatoes into small cubes. Chop the garlic and onion coarsely. In a saucepan with oil, sauté the onion for 1 minute, add the mushrooms and more oil. Stir until softened, 2-3 minutes, then add the potatoes for 1 minute. Add the garlic last and pour in 1.3 liters of hot water. Add fresh oregano, salt and pepper to the soup. Simmer over low heat for 30 minutes until the vegetables are fully cooked. Then mash and add 200 ml of Cremio cooking crème and more salt if desired, mix well.