Creamy Mushroom Soup

Instructions

1. 1. Heat butter and olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
   2. Add garlic and mushrooms. Cook for 8–10 minutes until mushrooms release liquid and start to brown.

1. Sprinkle flour over mushrooms and stir well to coat, cooking for 1–2 minutes to remove raw flour taste.
2. Gradually add broth while stirring to avoid lumps. Add thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 15 minutes.
3. Stir in heavy cream and simmer for another 5 minutes until thickened and creamy.
4. Adjust seasoning as needed. For a smoother soup, blend partially with an immersion blender, leaving some mushroom chunks for texture.
5. Serve hot, garnished with parsley and paired with fresh bread.