Preparation Steps

• Melt butter in a large pot or Dutch oven over medium heat.
• Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for 1 minute more until fragrant.
• Add sliced mushrooms to the pot. Cook, stirring occasionally, until mushrooms have released their liquid and are browned, about 10-15 minutes.
• Pour in vegetable broth and add dried thyme, salt, and black pepper. Bring to a simmer.
• Reduce heat to low, cover, and simmer for 15 minutes.
• Stir in heavy cream. Heat through gently, but do not boil.
• Serve hot, garnished with fresh parsley if desired.