Preparation Steps

• Melt butter in a large pot or Dutch oven over medium heat. Add sliced mushrooms and cook until browned and softened, about 8-10 minutes. Remove mushrooms from the pot and set aside.
• Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
• Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
• Gradually whisk in the vegetable broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
• Return the cooked mushrooms to the pot. Stir in the heavy cream, dried thyme, black pepper, and salt.
• Simmer for 10-15 minutes, or until the soup has thickened. Adjust seasoning to taste.
• For a creamier texture, you can blend a portion of the soup using an immersion blender or transfer some to a regular blender. Blend until smooth and return to the pot.
• Serve hot, garnished with fresh parsley or a swirl of cream if desired.