Sauté the aromatics

• Melt the butter in a pot over medium heat.
• Add the onion and garlic and sauté until soft and fragrant.

Cook the mushrooms

• Add the button mushrooms and shiitake mushrooms to the pot.
• Cook down until the mushrooms release their liquid and soften.

Deglaze and thicken

• Pour in the white wine and scrape the bottom of the pot.
• Stir in the flour and cook through.

Simmer the soup

• Add the stock and the thyme.
• Cover and let simmer.

Finish the soup

• Stir in the Worcestershire sauce, cream and soy sauce.
• Season with salt and pepper.

Make the croutons

• Slice the bread into squares.
• Toast with olive oil until crisp, then finish with Parmesan.

Serve

• Ladle the soup into bowls.
• Top with croutons, more mushrooms and a drizzle of cream.