In a pan heat oil and add chicken. Cook until it changes color. Add salt, black pepper and cook until water dries out. Set aside.
In a pot heat butter and add oil. Add onion and saute for 2-3 minutes. Add garlic and cook until fragrant.
Add mushrooms and cook for 5 minutes. Add flour and cook for another 2 minutes. Add stock, milk and mix well. Bring it to boil.
Reduce the heat to low medium flame and season with salt and black pepper. Turn off flame, blend the soup with hand blender and until smooth texture has obtained.
Turn on the flame and simmer for 10-15 minutes while occasionally stirring until thickened.
Add roasted mushrooms, cooked chicken and give it a good mix. Your Cream of Mushroom Soup is ready.
Take the bread slices, cut their edges and then cut them into small squares.
In a bowl add bread squares, oil, Italian seasoning, salt, black pepper, garlic powder and toss gently.
Spread the bread squares on a baking tray, bake in preheated oven at 170°C for 7-10 minutes or until golden in color.
Remove from oven, let them cool at room temperature and serve with Cream of Mushroom Soup.