Step 1

Melt the butter in a large soup pot set over medium heat.Add the onions and sauté for 5 minutes

Step 2

Add the mushrooms and garlic, sauté for 7 minutes longer.Add the white wine, thyme, nutmeg, garlic powder, onion powder, mustard, salt, pepper and chicken stock

Step 3

Bring to a boil then turn the heat to low and simmer for 5 minutes.Blend the soup in a blender

Step 4

For a more toothsome soup blend ½ of the mushroom broth mixture until smooth and add it back into the pot, leaving 1/2 of the mushrooms still in the soup

Step 5

For a silky smooth soup blend all of the mushroom broth mixture in a blender until smooth.Add the heavy cream

Step 6

For a thicker soup mix 2 tablespoons cornstarch with 2 tbsp of water in a small bowl

Step 7

Add cornstarch slurry at the same time as the cream

Step 8

Stir over medium heat until thickened.Serve topped with fresh parsley.