Before you start cooking the soup, you need to prepare a croutons. I think, this is one of the details, that makes a simply soup an incredibly delicious. Preheat oven to a 380 F. Cut the bread on a small squares, season with garlic powder, and freshly ground pepper. Drizzle your croutons with an olive oil and transfer to the oven, for a 10-15 minutes.  Soak dried mushrooms in hot water for 20 minutes. When they swell, remove and squeeze them. Melt 1 tbs of butter in a deep frying pan over medium heat. Saute the onions in the butter for 5 minutes. Add portobello and porcini mushrooms and saute for 5 more minutes.  Reduce heat to low, cover, and simmer for 10-15 minutes. In the medium saucepan, melt the remaining butter and saute the flour until golden brown. Pour the broth and stir well, then add the mushrooms, cook for about 10 minutes. Pour the soup into the blender and blend until creamy. When blended, return the mix to the pot, add whipping cream, season with salt and pepper, and bring up to a simmer again. Serve immediately with a croutons and drizzle with an olive oil.

Pour the chocolate syrup on the bottom of the cup. In a small saucepan, heat the milk. Add cocoa, sugar, cream and butter, mix well. Bring to a boil and immediately turn off. Pour into cups with melted chocolate, sprinkle with marshmallows on top and enjoy.

Mix in a bowl first four ingredients. Beat with a mixer until will blend. Place in freezer for 4 hours. Beat cream cheese mixture with mixer or food processor until creamy. Blender peaches. Add them to the cream mixture with crushed crackers and stir. Freeze 8 hours. If you want plain ice cream with no additives, don't add peaches and grahams. Just freeze until firm.  Remove from refrigerator 15 minutes before serving.