Chop the onions julienne-style.

Chop the mushrooms into even pieces.

Peel the garlic cloves and lightly crush them using the side of a knife.

Heat olive oil in a large pot over high heat.

Add 1 sprig of French thyme and 4 crushed garlic cloves.

Add the mushrooms and let them cook without stirring for 2 minutes so they release moisture properly without spilling.

Start stirring, then season with salt and ground black pepper.

Once fully cooked, transfer the mushrooms to a container and set aside.

In the same pot, add butter and a drizzle of olive oil.

Add the remaining garlic cloves and cook until fragrant and soft.

Add the onions and sauté until translucent.

Add 2 sprigs of French thyme, then sprinkle in 2 tablespoons of flour.

Stir continuously until the flour absorbs the butter and develops flavor.

Add 1 cube of chicken or vegetable broth.

Pour in boiling water and stir well.

Let the soup simmer on medium heat for 10–12 minutes.

Add two-thirds of the cooked mushrooms to the pot.

Let everything boil together briefly, then adjust salt if needed.

Blend the soup using a hand blender until smooth and creamy.

Add the remaining mushrooms, keeping 1–2 tablespoons aside for garnish.

Pour in the liquid cream and let the soup boil for 2 more minutes.

Take a sourdough bread loaf, cut off the top, and carefully hollow out the center.

Pour the hot mushroom soup directly into the bread bowl.

If not serving immediately, lightly toast the bread in the oven first, then add the soup to prevent sogginess.

Garnish with the reserved mushrooms, grated Parmesan, and freshly chopped parsley.