Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Heat the butter and olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and cook until the onion is softened and translucent, about 5 minutes.
- Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 10-12 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for another 2-3 minutes, stirring constantly.
- Slowly pour the vegetable or chicken broth into the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 20 minutes.
- Add the dried thyme to the pot and stir to combine. Use an immersion blender to puree the soup until it is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
- Stir in the heavy cream and heat the soup over low heat until it is warmed through. Season with salt and pepper to taste.
- Serve hot and enjoy!
Optional: You can also garnish the soup with chopped fresh parsley or croutons for extra flavor and texture.