This is my goto mushroom soup but I use Sauvignon Blanc and heavy cream and zero garlic because I get migraines from it. A leaf or two of sage do wonders, but don't neglect the fresh parsley. I use a smidge of beef Better than Bouillon instead of the bouillon cubes but that's just me cooking. Consider adding a splash of sherry at the end. You aren't reducing it, so don't add more than a touch, but it adds something nice.
