Pour in the broth and simmer, stirring occasionally, until combined. After the ingredients come to a boil, lower the heat and simmer for 10 to 15 minutes to let the flavors combine.
If you want your soup smoother, you may mix it with an immersion blender or gently transfer parts of it to a blender.
Toss in the heavy cream or half-and-half and stir while gently heating, being careful not to boil. Add more or less salt and pepper as desired.
Before serving, spoon the soup into individual bowls and top with chopped fresh parsley, if preferred.
On cold nights, slurp up some of this creamy mushroom soup.
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