Sauté the mushrooms: In a large pot, melt butter and olive oil over medium heat. Add onions and cook until soft and translucent (about 5 minutes). Stir in garlic and mushrooms, and cook until mushrooms release their liquid and start to brown (8–10 minutes).
Add the flour: Sprinkle flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Add broth: Gradually pour in the broth while stirring, ensuring no lumps form. Bring to a simmer and cook for about 10 minutes.
Blend (optional): For a smoother soup, use an immersion blender or transfer half of the soup to a blender and puree until creamy, then return it to the pot.
Add cream: Stir in the heavy cream (and milk, if using). Season with salt, pepper, and thyme. Simmer gently for another 5 minutes — don’t boil once the cream is added.
Serve: Garnish with fresh parsley or a drizzle of cream. Serve warm with crusty bread or garlic toast.
🍞 Optional Add-Ins:
A splash of white wine while cooking mushrooms for depth.
A handful of spinach or kale for extra nutrition.
A sprinkle of grated Parmesan before serving for richness.
Would you like me to give you a slow cooker version or a no-cream version next?
