4 T butter
1.5 lbs mushrooms (half brown, half white, or whatever you like)
1/2 C dry wine, marsala, red or white
4 tsp Better Than Bouillon Chicken (in 4 C water)
2 tsp dried thyme
1 tsp truffle salt
1/2 tsp white pepper (more’r’less)

1.5 C heavy cream
1/2 C chopped fresh parsley

2 T arrow root powder in 1/4 cup water (make a slurry)

Saute the mushrooms in the butter until soft.  Add the wine, bouillon, and seasonings and bring to a boil.  Reduce the heat to a simmer and add the cream and parsley.  Test the seasonings, and when good, stir the arrowroot slurry and add to the soup, stirring well to distribute.  If the soup is too thick, add water; if too thin, make more slurry, 1 T at a time.

I make this into a sauce by using only 1.5 C of water with the bouillon and thickened it to the consistency of undiluted canned soup, or as needed.