in a small bowl, combine yeast with water and sit for 10 mins. in a large bowl, combine flour, salt, olive oil and yeast mixture. stir to combine well, once it gets hard to stir, use hands to knead it into a dough
transfer to a working surface and knead until it becomes a dough ball. transfer into a lightly greased bowl, cover with plastic wrap and let rise for 1 hour. transfer into a lightly floured surface and divide into 4 pieces
prepare 4 oven small bowls by greasing the outside with olive oil and place onto baking tray. roll each dough ball out and cover the bowl, you can stretch the dough until it cover the bowl fully. repeat this process till all is done. let rise for another half hour
preheat oven to 180 degrees and bake the bread bowls for about 20 mins. transfer out onto cooling rack. once cooled, take out the bowl and wack the 4 bread bowls upright to bake the inside of the bread bowl
transfer to cooling rack and let cool.
in a large saucepan over medium heat, melt butter and add in the mushrooms. let it sweat and lightly brown and add in onions, stir in the flour and let the mushrooms caramelized into dark brown. add in garlic, Italian herbs and the veg stock. add in water and let it simmer for about 45 mins
remove from heat and pour into a blender and bliz it up, do not overnight blend as it will become a paste. transfer back into the saucepan and add in the cream. you can thin it out by adding water if it is too thick. season with salt and pepper
serve the mushroom soup with bread bowls. voila! a perfect way to serve a soup