In a large pot over medium heat, melt the butter. Add chopped onion and garlic, sautéing until translucent (about 5 minutes).

Add the sliced mushrooms, stir to coat with the butter mixture, and cook for 8–10 minutes until tender and caramelized.

Sprinkle the flour over the mushrooms and stir continuously for 2 minutes to cook off the raw flour taste.

Slowly pour in the broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

Simmer for 15–20 minutes, allowing the soup to thicken and flavors to meld.

Stir in the heavy cream, season with salt and pepper, and simmer for another 5 minutes.

Remove from heat. Ladle into bowls and garnish with chopped parsley.

Serve hot with crusty bread or crackers.