In a large pot over medium heat melt Butter (1 1/2 tablespoon) together with Olive Oil (1 1/2 tablespoon).
Add in Onion (1), Garlic (4 clove), Fresh Thyme (4 sprig), Ground Black Pepper (1/2 teaspoon) and let it soften up and release its flavors.
Add in the Mushroom (2 pound) and stir thoroughly. Cook for about 10 minutes.
Sprinkle in the All-Purpose Flour (2 tablespoon), turn your heat down to low and stir continuously for about 4 minutes.
Add in the Dry White Wine (3/4 cup) and give it a quick stir. Cook for 2 minutes to burn off the alcohol.
Season with Salt (1/2 tablespoon). Break apart the Vegetable Bouillon Cube (1) into the pot and add the Vegetable Stock (2 cup) then stir.
Turn the heat up to high and as it comes up to a boil add in the Coconut Milk (1 cup). Let it cook on a roiling boil and stir occasionally for 15 minutes.
Taste for salt and adjust accordingly. Add in the Heavy Cream (3/4 cup), Fresh Parsley (2 tablespoon) and give it a stir. Let it cook on a rolling boil for another 2 minutes, then serve.