Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 450 g (1 lb) mushrooms, sliced (use a mix of cremini, button, or portobello)
• 1 tsp thyme (fresh or ½ tsp dried)
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for lighter version)
• Salt and black pepper, to taste
• Optional: splash of white wine or sherry (adds depth of flavor)
• Optional garnish: chopped parsley or croutons

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👩‍🍳 Instructions:

1. Sauté aromatics:
   In a large pot, heat butter and olive oil over medium heat. Add onions and cook until soft (about 4 minutes). Stir in garlic and thyme, cook for 1 minute.
2. Cook mushrooms:
   Add mushrooms and cook for 10–12 minutes, stirring occasionally, until browned and most liquid evaporates. Season with salt and pepper.
3. Add flour:
   Sprinkle in flour and stir well to coat the mushrooms. Cook for 1–2 minutes to remove raw flour taste.
4. Pour in broth:
   Gradually add broth, stirring to prevent lumps. Bring to a gentle boil, then reduce to simmer for 10–15 minutes, stirring occasionally.
5. Blend (optional):
   For a smooth soup, use an immersion blender or transfer half (or all) to a blender. For a chunky texture, leave as is.
6. Finish with cream:
   Stir in the heavy cream. Simmer for another 5 minutes. Adjust seasoning with salt and pepper.
7. Serve hot with crusty bread!