1. Sauté the Aromatics

1. Heat butter and olive oil in a large pot over medium heat.
2. Add onions and cook 5–6 minutes until softened.
3. Add garlic and cook 1 minute.

2. Cook the Mushrooms

1. Add sliced mushrooms and sauté 8–10 minutes, until browned and reduced.
2. Season with salt, pepper, and thyme.

3. Build the Soup Base

1. Sprinkle flour over mushrooms; stir for 1 minute to remove raw taste.
2. Add wine (optional) and let it reduce slightly.
3. Pour in broth while stirring.
4. Bring to a gentle simmer and cook 10 minutes.

4. Blend (Optional)

• For a silky soup: blend ¾ of the soup using an immersion blender.
• For a chunky soup: skip blending or pulse briefly.

5. Add Cream

1. Reduce heat to low.
2. Stir in heavy cream until warmed through.
3. Adjust seasoning to taste.

6. Serve

• Ladle into bowls and top with extra mushrooms, herbs, or cracked pepper.