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Finely chop 8 ounces white or cremini mushrooms into as small of pieces as desired for personal preference of the final texture of the soup.
Melt ¼ cup unsalted butter in a medium-sized saucepan over medium heat. Cook the mushrooms in the melted butter for 5 to 7 minutes, until the excess water has cooked out.
Sprinkle in ¼ cup all-purpose flour and stir together until all white specks of flour disappear. Let cook for 2 minutes.
Slowly pour in 2 cups vegetable broth and 1 cup whole milk, whisking continously .
Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up. Cook until just thick enough to coat the back of a spoon.
Season by stirring in ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Add additional salt and pepper to taste.
Enjoy as a soup, use in any recipe calling for condensed cream of mushroom soup, or transfer to an airtight container for later use.