Turn on the Sauté Mode, then add 1/2 tbsp olive oil, 1/2 tbsp unsalted butter, 1 tsp thyme, 2 oz onion, and 0.5 oz shallot to the pot. Stir-fry for 3 minutes.

Add in 6 oz brown mushroom and 8 oz white mushroom and cook for about 10 minutes until all the juice has evaporated and the mushrooms turn brown. Pour in 2 tbsp white wine and stir occasionally for another minute.

Transfer half of the stir-fried mushrooms to a plate.

Add 2 cup unsalted chicken broth, 1/2 cup milk, 1/2 tsp brown gravy mix, 1/4 tsp salt, and 1 bay leaf to the pot. Cook in Meat Stew Mode for 10 minutes.

Release the steam naturally and remove the bay leaves.

Add in 2 tbsp heavy cream. Blend the soup with a hand blender until smooth.

Bake 2 oz baguette in the oven at 400°F for 3 minutes or until golden brown.

Transfer the soup to a small bowl. Garnish with stir-fried mushrooms, the remaining 1/2 tbsp olive oil, 1/4 tsp ground pepper, and 1 tbsp parsley.

Serve with roasted baguette.