Step 1: Sauté the Aromatics
In a large pot, heat the butter and olive oil over medium heat.
Add the onion and sauté for 4–5 minutes, or until softened. Stir in the garlic and cook for another minute until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Step 3: Create the Base
Sprinkle the flour over the mushrooms and stir well to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the broth, stirring constantly to prevent lumps.
Step 4: Simmer the Soup
Add the thyme, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld.
Step 5: Blend for Creaminess (Optional)
For a smooth soup, use an immersion blender to blend until creamy, or transfer in batches to a blender and puree until smooth.
If you prefer a chunkier texture, blend only part of the soup and leave some mushroom pieces intact.
Step 6: Add the Cream
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