Preheat oven to 180°C.

Remove the crust from bread slices. Cut bread into bite-size pieces. Add bread pieces into a bowl, then add melted butter, salt, pepper and parsley. Mix evenly.

Spread bread pieces onto a baking tray and bake in the oven for about 10-15 minutes, until browned. Remove from oven. Allow croutons to cool then store in an air-tight container.

Melt butter in a pan over medium heat. Add mushrooms and saute until most of the juices evaporate, for about 15 minutes. Add onions and fry till translucent.

Add flour and cook for about 1-2 minutes to remove raw flour taste. Add chicken stock and garlic cloves and boil for 5-10 minutes. Turn off the heat.

Use a blender or immersion blender to puree the mixture until smooth and thick.

(Return soup to pot if needed) Turn the heat back on, add heavy cream and mix evenly. Season with salt and pepper, and serve.