Place a large Dutch oven over medium-high heat, once hot, add the butter and melt.
Then, add the diced onion, stir and cook for 1 minute. Add the garlic, stir and cook for 30 seconds, just until fragrant.
Next, add the sliced mushrooms, stir and cook for about 8-10 minutes. Add the dried thyme, rosemary, Italian herbs, pepper flakes, salt, and pepper. Stir and cook for 2-3 minutes.
In a large measuring cup combine: 1 cup of broth with flour and whisk to combine. Set aside.
Add the wine to the pot, stir and cook for 2 minutes.
Next, add the broth and flour mixture and stir to combine. The mixture will be thick.
Add the remaining broth, little by little, stirring to combine. Bring to a boil.
Next, reduce heat to medium, cover and simmer for 10-15 minutes, stirring occasionally, until thickened.
Reduce heat to low and stir in the cream until fully combined.
If preferred, use an immersion blender to cream the soup more, leaving some mushrooms intact.
Taste and adjust for salt and pepper.
Serve garnished with fresh thyme and chopped parsley.