Add the butter to a skillet over medium heat and let it melt.

Once the pan is hot add the mushrooms and cook for 10-15 minutes, until the mushrooms have cook down and released most of their excess moisture.

Add the onion powder, garlic powder, salt, pepper, and chicken broth to the mushrooms. Stir with a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 5 minutes and then remove 1/3 of the mushrooms (don't worry about being exact) from the pan setting them to the side.

Pour the heavy cream into the skillet and then use an immersion blender to puree the soup.It's ok to leave some mushroom bits but getting a good puree will help thicken the soup. Add the reserved mushrooms back to the soup.

Continue to cook for 15-20 minutes or until soup has thickened.

Serve or store in an airtight container in the refrigerator or freezer for later.