cook mushrooms and rice
Place a pot over medium heat. Add a tablespoon of butter, a tablespoon of olive oil, and sliced mushrooms. Saute for 5 minutes, then transfer the mushrooms onto a plate. Add another tablespoon of butter and a tablespoon of olive oil into the same pot along with diced onion and garlic. Saute for 5 minutes for the veggies to soften.
add the rest of the ingredients
Add ground dried mushrooms, flour, marjoram, oregano, and thyme to the pot. Cook for 5 minutes, then pour in half of the vegetable broth. Using a whisk, stir to combine to get a smooth, thick soup, then add the rest of the vegetable broth and continue to simmer for 10 minutes.
Pour the soup into a blender or use an immersion blender to mix the soup into a smooth mixture. Add the heavy cream, sauteed mushrooms, and season with salt and pepper. Simmer for 5 minutes or until the mushrooms are hot again.
Divide the soup between four bowls and serve warm with diced parsley.