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1. In a large pot, melt the butter with the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms and thyme, cooking until the mushrooms are browned and tender, about 8-10 minutes.
5. Sprinkle the flour over the mushroom mixture and stir to coat.
6. Gradually pour in the broth, stirring constantly to avoid lumps.
7. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste, then heat through without boiling.
11. Serve hot, garnished with fresh parsley.
Variations & Tips
For a vegan version, replace the butter with vegan margarine and the heavy cream with coconut milk or a cashew cream. You can also add a splash of white wine after cooking the mushrooms for extra depth of flavor. If you prefer a chunkier texture, reserve some of the sautéed mushrooms before blending and add them back to the soup after pureeing. For a bit of spice, consider adding a pinch of cayenne pepper or a dash of hot sauce.
