Steps
1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
3. Add sliced mushrooms, cooking until they release their moisture and become golden brown.
4. Pour in vegetable broth and let it simmer for about 5 minutes.
5. Stir in heavy cream, and season with salt and pepper. Cook for an additional 2 minutes until heated through.
6. While the soup is simmering, hollow out the bread roll, creating a bowl.
7. Fill the bread bowl with the creamy mushroom soup.
8. Place the filled bread bowl in the oven for 5-7 minutes to warm the bread.
9. Garnish with fresh parsley and serve immediately.