Step 1

Melt butter in a large pot or 4 quart Dutch oven over medium-high heat and melt until it starts to bubble, about 1 minute. Add onion and garlic and cook until soft and tender, about 3-4 minutes.

Step 2

Add mushrooms and thyme. Stir well to cook evenly until tender, about 8-10 minutes.

Step 3

Stir in flour and mix well until evenly combined and thickened, about 1 minute. Pour in stock and season with salt and pepper, to taste. Mix well and bring the mixture to a simmer. Let it simmer over medium heat for 10-15 minutes until thickened to desired consistency, stirring occasionally.

Step 4

Stir in heavy cream and continue to simmer until thickened to desired consistency, about 5 minutes. Optionally, transfer half of the soup into a food processor or blender. Return the blended soup back into the pot.

Step 5

Serve as it or with a side of toasted ciabatta bread, croutons, or crusty bread on the side