Directions

1. Melt butter in a large stockpot or Dutch oven over medium heat.
2. Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
4. Stir in chicken stock, thyme and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
5. Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in half and half and parsley.
6. Serve immediately.