1
: In a large saucepan, melt butter over medium-high heat.
2
: Add onion and garlic and cook for 2 minutes. Add sliced mushrooms and cook, stirring often, for 6 to 8 minutes (there will be some moisture from the mushrooms). Stir in stock, thyme, salt and pepper.
3
: Stir in evaporated milk. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes, stirring frequently.
4
: Purée soup with immersion blender or in food processor. Season to taste. Garnish with chopped parsley.