Finely chop half the mushrooms and thinly slice the rest. In a pot over medium heat, add oil and saute onions and garlic until softened 4-5 minutes. Then add your mushrooms. Cook for about 4 minutes or until softened. Next add white wine and simmer until alcohol is evaporated. Then add flour and cook for 30 seconds. Add the chicken stock, heavy cream, fresh thyme and soy sauce. Simmer on low for about 15 minutes. Season to taste with salt and pepper. Serve with chopped parsley, a drizzle of cream and fresh black pepper. Enjoy!
