Wipe mushrooms clean with a damp paper towel or rinse under cold water and drain.

Melt butter in a saucepan over medium-low heat.

Add chopped onions and mushrooms to the saucepan.

Cover the saucepan and simmer for 5 minutes, stirring occasionally to prevent browning.

Remove mushrooms and onion mixture from the saucepan and transfer to a blender or food processor.

Add flour, pepper, salt, Worcestershire sauce, and 1/2 cup of beef consommé to the blender or food processor.

Puree until smooth, scraping down the sides as needed.

Pour the mushroom puree back into the saucepan.

Add the remaining beef consommé, milk, and heavy cream to the saucepan.

Simmer over low heat, stirring continuously until smooth and heated through.

Serve hot with warm crusty bread for dipping.

Garnish with chopped fresh parsley if desired.