Creamy Mushroom Soup

3/4 cup of butter
2 packages of mushrooms (recommend cremini)
2 onions
1/4 cup of chopped fresh parsley
4 tablespoons mushroom bouillon (recommend Better Than Bouillon Mushroom Base)
1 tablespoon vegetable bouillon (recommend Organic Better Than Bouillon Vegetable Base)
4 cups of water
1 1/2 heavy cream


Slice onions, mushrooms and parsley. Heat stock pot at medium heat. Add butter. Once butter has melted, add the onions until transluscent. Then add mushrooms. Saute and stir onions and mushrooms for about 15 minutes, then add water and bouillon to the pot. Heat on medium high heat for 15 more minutes. Then add heavy cream and parsley and cook for another 10 minutes. Add salt and pepper to taste.