Step 1

In a large pot over medium-high heat, melt the butter. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, until the mushrooms are tender, about 8 minutes.

Step 2

Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Slowly stir in the broth, salt, and pepper. Bring to a boil.

Step 3

Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until thickened, about 15 minutes.

Step 4

Remove from heat and stir in the cream. Serve immediately. Garnish with fresh thyme leaves, if desired. Store refrigerated in an airtight container for up to 4 days.