Melt 3 Tbsp. butter in a large pot and sauté onions for 4 minutes. Add garlic and sauté for 1 minute more. Add 8 Oz. of mushrooms and sauté until brown.
Add brandy and reduce until liquid has evaporated. Add flour and cook 1 minute.
Add chicken stock and bring to a boil. Then reduce heat to medium, stirring.
Heat remaining butter in a pan over medium-high heat. Add remaining mushrooms and sauté for 8 minutes.
Let soup cool and puree with a hand-held blender until smooth. Return to simmer and add cream, parsley, cooked mushrooms, and seasoning. Serve with goat cheese and truffle oil.