Seafood and mushroom soup

My mom is an incorrigible seafood lover, so when my husband and I visit my parents, we know that food from the sea will be waiting for us on the table. What kind of seafood recipes I didn't learn from my mom! But one of our most beloved can rightfully be called seafood soup , or to be more precise - from champignons, mussels and shrimp. I am happy to share this culinary recipe with you!
First, for the seafood soup, finely chop the onion and garlic. We take a third of the champignons and cut them into thin slices, while the remaining mushrooms are cut into small cubes. We take a medium-sized saucepan and heat butter in it, put garlic and onion in it and simmer them, stirring constantly over low heat for about 4-5 minutes. Now add the champignons and continue to simmer, stirring again for about 5-7 minutes. Now add dry white wine to the pan, stir and simmer with the lid open for 7-9 minutes. After that, add the pre-filtered chicken broth and cook after boiling for about 4-6 minutes. We add some soup. Now put the shrimp and mussels in a saucepan, bring the soup to a boil and cook for another 2-3 minutes.
Pour cream into a saucepan, bring to a boil, but do not boil.
Add chopped dill greens to the soup. That's all seafood soup is ready!