Creamy Mushroom Soup

Sauté the onion and garlic
Heat a little oil or butter in a large saucepan. Sauté the onion and garlic over medium heat until translucent.

Add the mushrooms
Add the mushrooms and sauté for 5–7 minutes, until lightly browned and softened.

Stir in the flour
Sprinkle the flour over the mushrooms and stir well to combine. Sauté for 1–2 minutes.

Deglaze with broth and cream.
Gradually add the vegetable broth while stirring, then stir in the cream. Stir until smooth.

Season and simmer.
Add the thyme, salt, and pepper. Simmer the soup over low heat for about 10–15 minutes until creamy.

Serve.
Garnish with fresh parsley or a few sliced ​​mushrooms, if desired, and serve hot.