Cozy & Hearty!
Saute the onions in a Dutch Oven. Add the garlic and mushrooms, season with salt and pepper, then add thyme.
Set aside half of the mushrooms. Blend the remaining pot contents with 2 cups of broth.
Combine the blended mixture with the remaining broth in the pot. Bring to a boil, add the rice, and simmer until tender.
Stir in the milk, heavy cream, and parmesan. Cook for a few minutes more.
Ladle the soup into bowls, and top with the mushrooms reserved earlier. Enjoy!