Melt 2 tablespoons of unsalted butter over medium heat in a large pot until it begins to bubble. Add 1 finely chopped medium onion and sauté for about 5 minutes until translucent.

Stir in 2 minced cloves of garlic and sauté for an additional minute until fragrant.

Add 3 peeled and diced medium potatoes and 1 cup of sliced fresh mushrooms. Stir well to combine.

Pour in 4 cups of vegetable or chicken broth, stir, and bring to a gentle boil over medium-high heat.

Season with 1 teaspoon of dried dill, 1 teaspoon of salt, and ½ teaspoon of black pepper; reduce heat and simmer for about 20 minutes.

Remove from heat and blend the soup to your desired consistency using an immersion blender.

Return to low heat, stir in 1 cup of heavy cream, and warm without boiling.

Taste and adjust seasoning if needed before serving.

Ladle into bowls and garnish with 2 tablespoons of chopped parsley.