Add butter, olive oil, onions, garlic, thyme, both packages of Lipton Onion Soup Mix and 1/2 of your cup of white wine to a heated pot. Cook about 3 minutes or until onions are just slightly translucent. Be careful to not burn your garlic. Cover and let sweat for 5 minutes
Add flour and other 1/2 cup wine and whisk into onion mixture. You're thickening your soup with this mixture. Know you might need a bit more oil.
Wash your mushrooms with a damp cloth.
Half or quarter your mushrooms; depending upon how large they are. You'll want your halves or quarters fairly large and plump.
Add your mushrooms to the pot and stir. Steam covered for 3 minutes in onions mixture. Stir regularly.
Add everything else [except breads, corn starch or reserved garlic cloves] to the pot and simmer for 30 minutes.
Toast your 1" thick slices of crustini bread. You'll definitely want very dense or heavy bread with this soup.
While your bread is still warm, smear your fresh garlic cloves on your crusty bread and watch them melt! That's it. Nothing else. Just thick slices of garlic bread meant to be dipped in your soup.
If you feel you'd like to thicken your soup more., Try corn starch. Mix 2 tablespoons starch to 1 tablespoon water. Mix well. Add 1/2 of it to your simmering pot and stir well. Let simmer for 1 minute. Add the other half if need be.
Throw in your fresh parsley about 45 seconds before service. Pull Bay Leaf.
Serve soup piping hot with tons of warm garlic crustini bread or fresh croutons. You don't want to run out of bread so make extra if need be. Enjoy!
