In a large pot, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until it softens and turns lightly golden. Stir in the minced garlic and cook for an additional minute.

Toss in half of the sliced mushrooms and let them cook undisturbed for 3-4 minutes to achieve a nice brown color. Give it a stir and add the remaining mushrooms. Continue cooking for another 5-6 minutes until they’ve released their moisture, and it’s mostly evaporated. Stir in 1 teaspoon of Worcestershire sauce.

Sprinkle 1/4 cup of flour over the mushrooms, stirring for about a minute to coat and cook off any raw flour taste.

Carefully pour in 1/3 cup of white wine, stirring constantly for 2-3 minutes until the mixture thickens slightly and the wine reduces by half.

Stir in both the chicken (2 cups) and beef broth (2 cups), along with 2 teaspoons of Better Than Bouillon, 1 teaspoon of fresh thyme, and 1 bay leaf. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, occasionally stirring until it thickens and releases its aromatic essence.

Remove the bay leaf and transfer half of the soup to a blender. Puree until smooth, then return it to the pot to achieve that silky texture we crave.

Lower the heat and mix in 1 cup of heavy cream and 1 tablespoon of dry sherry. Warm gently for 1-2 minutes, being careful not to let it boil. Adjust the seasoning using salt and freshly ground black pepper to taste.

Ladle the soup into bowls, garnishing with finely chopped parsley and a drizzle of olive oil or truffle oil for an elegant touch.