Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Add sliced mushrooms to the pot and cook until tender, about 5 minutes.

Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.

Use an immersion blender to puree the soup until smooth. Stir in light cream, salt, and pepper.

Simmer for another 5 minutes, then serve hot.