- In a large pot over medium-high heat, soften the onion and garlic in the butter. Add the mushrooms and cook until golden brown, stirring a few times. Sprinkle with the flour and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Season with salt and pepper.
- Add the broth, dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring several times. Remove the bay leaf.
- In a blender, purée the soup until smooth. Return to the pot and stir in the cream. Keep warm.
- When ready to serve, thinly slice the remaining mushrooms using a mandoline. In a bowl, combine with the parsley and oil. Season with salt and pepper. Serve the soup topped with the raw seasoned mushrooms.