Step 1

In a large pot heat the butter, and oil over medium-high. Sauté onion in the melted butter for 2 to 3 minutes until softened. Add the garlic and fry for about 1 minute until fragrant.

Step 2

Add the sliced mushrooms, 2 teaspoons thyme, the wine and simmer 5-7 minutes

Step 3

Sprinkle mushrooms with xanthan gum (to get a thicker soup), stir well and cook for about 2 minutes. Pour the broth and bring to a boil.

Step 4

Reduce heat, cover and simmer for 12-15 minutes, until thickened.

Step 5

Remove the soup from heat and stir in the heavy cream. At this point, you can puree the soup using a stick blender.

Step 6

Taste and adjust salt and pepper to your taste.

Step 7

Mix in fresh parsley and thyme. Enjoy warm with a buttery toasted low carb bread slice.