Heat a large stock pot to medium-low and butter. Cook onions until soft and translucent, about 5 minutes. Add garlic and cook one minute longer.
Add mushrooms and sauté until golden brown and tender, about 7-10 minutes. Stir in oregano and thyme. Add chicken stock. Turn down to a simmer and cook 10 minutes longer. Turn heat off and blend using an emulsion blender. Alternatively, you can carefully transfer to a blender.
Once soup is smooth, whisk in IL Villaggio Grated Parmesan. Stir in heavy cream and season with salt and pepper. Taste and adjust seasonings as needed.
Divide soup into bowls and top scallions and additional IL Villaggio Grated Parmesan, as desired.