Heat ghee and avocado oil in a large pot over medium heat until melted. Increase heat to medium-high, add onion and sauté until softened (4–5 minutes). Add garlic and cook until fragrant (~1 minute). Add mushrooms and 2 teaspoon thyme; cook for 5 minutes. Transfer half the mixture to a blender.

Add hot bone broth and pine nuts to the blender with the mushroom mixture. Blend for 60 seconds until smooth. Set aside.

Pour red wine into the pot with remaining mushrooms. Cook 3 minutes to reduce slightly. Return blended mixture to pot, reduce heat to medium-low. Season with salt and pepper. Cover and simmer for 10–15 minutes, stirring occasionally, until thickened.

Taste and adjust seasoning. Stir in parsley and remaining thyme. Serve warm.