1-First, melt the butter and oil in a large pot over medium-high heat, then sauté the diced onions for 2 to 3 minutes until they soften.

2-Next, add the minced garlic and cook until fragrant, about 1 minute, to build a solid flavor base.

3-Then, stir in the sliced mushrooms and 2 teaspoons of thyme; cook for 5 minutes before pouring in the wine and letting it cook for another 3 minutes.

4-After that, sprinkle the flour over the mixture, stir well, and cook for 2 minutes; add the chicken broth or stock, bring to a boil, then reduce heat.

5-Once boiling, lower to low-medium, season with salt, pepper, and crumbled bouillon cubes, cover, and simmer for 10-15 minutes until thickened.

6-Finally, reduce heat to low, stir in the cream or half and half, and simmer gently without boiling; adjust seasoning and add fresh parsley and the remaining thyme just before serving.