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In a large pot over medium heat, melt the butter with olive oil.
Add the onion and garlic, sauté until softened.
Stir in the mushrooms and cook until browned and tender, about 8-10 minutes.
Sprinkle flour over the mushrooms, stirring well to coat. Cook for 2-3 minutes.
Gradually pour in the broth while stirring continuously to prevent lumps.
Add thyme, salt, black pepper, and soy sauce (if using). Bring the mixture to a boil.
Reduce heat and simmer for 15-20 minutes, stirring occasionally.
Stir in the heavy cream and cook for an additional 5 minutes, until the soup thickens.
Garnish with fresh parsley and serve hot.
