Steps
1. In a pot, melt butter over medium heat. Add onions and garlic, sauté until soft.
2. Add mushrooms, cook until they release their juices.
3. Pour in vegetable broth, simmer for 15 minutes.
4. Blend the soup until smooth, return to the pot.
5. Stir in heavy cream, season with salt and pepper.
6. Simmer for another 5 minutes. Serve hot, garnished with parsley.