Peel, clean and cut vegetables into chunks, around 1-inch thick.
Put them into a large pot and cover with water. If you desire a deeper flavor, cover with vegetable stock instead.
Turn the heat on high until boiling, then lower the flame and let the soup simmer for about 20 minutes, or until the vegetables are tender.
In the meantime, prepare the mushrooms. Trim away the ends and slice thinly.
In a frying pan, drizzle some olive oil and add minced garlic. When it starts to turn golden in color, add mushrooms and toss them for about 8 minutes.
Season with salt and pepper. Before turning off the heat, add a sprinkle of parsley.
When soup is ready, blend it with an immersion blender directly into the pot, until it reaches a nice and smooth consistency.
Serve immediately, adding sautéed mushrooms on top and a drizzle of fresh extra virgin olive oil.