Clean the mushrooms gently with a damp cloth and slice them evenly.

Melt the unsalted butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes.

Pour in the vegetable broth and sprinkle in the dried thyme. Bring to a gentle simmer and let it cook for about 15 minutes.

Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half of the soup.

Stir in the heavy cream, season with salt and pepper to taste, and heat through for an additional 5 minutes without boiling.

Serve hot and garnish with fresh parsley.