To start with, heat butter and olive oil over medium heat in large pot or dutch oven. Add minced garlic and cook for 1 minute or until fragrant.
Then, add chopped shallots and cook for 2 minutes or until softened.
Add sliced or chopped brown mushrooms, button mushrooms and stir to coat with garlic and shallots in butter and olive oil. Cook the mushrooms for 5 minutes over medium high heat.
Add soy sauce (or tamari), salt, pepper, chicken stock cube, stir to combine and cook for 5 minutes.
Then, add crushed fresh thyme, chicken stock(or broth) and bay leaves, stir. Bring to a boil, cover and allow to simmer for 10 minutes. Discard bay leaves( and thyme stalks if you wish to).
Now, transfer the soup to a high speed blender and blend until smooth. NOTE: Please be careful while blending as the soup will be hot, give few pulses and then blitz until. You can also use immersion blender for purée the soup.
Transfer the puréed soup back to the pot and stir-in the cream. Simmer for 2-3 minutes on low heat until soup just starts to bubble (not boiling).
Ladle the hot soup into serving bowls, garnish with some fresh creme, fresh parsley, serve with croutons or crusty bread on side. You can top the soup with some butter sautéed sliced mushrooms.