Step 1

Heat a heavy bottom pan; add butter, once the butter has melted add oil.

Step 2

Add the onions and cook until they turn translucent. Add in the minced garlic and cook for a minute.

Step 3

Add the sliced mushroom and cook for 3-4 minutes until the mushroom releases its moisture.

Step 4

Sprinkle the flour along with the thyme, parsley, pepper, and salt. Mix well for a minute.

Step 5

Add the chicken broth and mix it well. Cover with lid and cook the soup for 7-10 minutes on a medium-low flame until the mushroom soup thickens.

Step 6

Stir in the heavy cream and simmer for 2 more minutes.

Step 7

Finally, garnish the soup with fresh parsley and serve warm.