Step 1

Wipe them clean with a damp paper towel and slice evenly.

Step 2

In a large pot, heat olive oil and butter over medium heat.

Step 3

Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

Step 4

Stir in the sliced mushrooms and thyme. Cook for 8-10 minutes until they release their juices and are golden brown. Reserve a few cooked mushrooms for garnish, if desired.

Step 5

Sprinkle the flour over the mushrooms, stirring well to coat. Cook for 1 minute to remove the raw taste of the flour.

Step 6

Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.

Step 7

Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat and let it simmer for 15 minutes.

Step 8

Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.

Step 9

Add the heavy cream and mix until fully incorporated. Season with salt and pepper to taste.

Step 10

Ladle the soup into bowls and garnish with reserved mushrooms, chopped parsley, or croutons.

Step 11

Serve warm and enjoy!