1-Heat butter and oil in a large pot over medium-high heat until melted, then add diced onions and sauté for 2 to 3 minutes until softened. Cook garlic for about 1 minute until fragrant.

2-Add sliced mushrooms and 2 teaspoons chopped thyme, then cook for 5 minutes.

3-Pour in the wine and cook for 3 minutes to reduce.

4-Sprinkle the mushroom mixture with flour, mix well, and cook for 2 minutes.

5-Add chicken broth or stock, stir, and bring to a boil, then reduce heat to low-medium.

6-Season with salt, pepper, and crumbled bouillon cubes, cover and simmer for 10-15 minutes, stirring occasionally, until the soup thickens.

7-Reduce heat to low, stir in cream or half and half, and gently simmer without boiling.

8-Adjust seasoning to taste, then mix in the remaining thyme and parsley just before serving. Serve warm.