Sauté the aromatics: In a large pot, melt butter with olive oil over medium heat. Add onion and garlic; cook until soft and fragrant (about 3 minutes).
Cook the mushrooms: Add the sliced mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are golden and their liquid has evaporated.
Thicken the base: Sprinkle in the flour, stirring to coat the mushrooms. Cook for 1 minute to remove the raw flour taste.
Add broth: Gradually whisk in the broth, stirring to avoid lumps. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors blend.
Blend (optional): For a smoother texture, use an immersion blender to puree part or all of the soup (or transfer half to a blender and blend carefully).
Add cream & season: Stir in the heavy cream. Season with salt and pepper to taste. Simmer gently for 2–3 minutes — don’t boil, or the cream may curdle.
Serve: Ladle into bowls, garnish with parsley or chives, and enjoy warm with crusty bread or a grilled cheese sandwich. 🥖
🍽️ Tips & Variations
Add a splash of white wine while sautéing mushrooms for extra depth.
For a dairy-free version, use coconut milk or cashew cream.
Make it heartier by stirring in cooked rice, quinoa, or shredded chicken.
Would you like me to give you a Hungarian-style creamy mushroom soup next — with paprika and sour cream for a rustic twist? 🇭🇺
