Add extra virgin olive oil and butter to a medium size pot and heat over medium high heat until butter is melted.
Add minced garlic and chopped onion and saute for 2-3 minutes until the onion is softened.
Now add chopped mushrooms and dried thyme and cook on high heat for 10-12 minutes, until the mushrooms are dark in color.
Add all-purpose flour and mix well.
Stir in 3 cups of vegetable broth, and salt & pepper to taste.
Reduce the heat to low and let the soup simmer for 10-15 minutes stirring occasionally.
Switch off the heat and let the soup cool down a bit. Remove 1 cup of soup with a few mushroom pieces and set aside.
Blend the remaining soup using an immersion blender until smooth. You can also transfer it to a blender to blend.
Add the reserved soup back to the pot along with heavy cream.
Allow to gently simmer (do not boil). Add chopped parsley and mix well. Serve hot!
Adding a little red or white wine to the soup increases the flavor a lot.To make the soup gluten-free, replace all-purpose flour with cornstarch, potato starch, or rice flour.To make it vegan, do not add butter and replace heavy cream with coconut or cashew cream.