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

Add chopped onions and cook for about 5 minutes until softened.

Stir in garlic and cook for 1 minute.

Add sliced mushrooms and thyme. Sauté until mushrooms release their moisture and begin to brown (8–10 minutes).

Sprinkle flour over the mushrooms and stir to coat.

Cook for 2 minutes to eliminate raw flour taste.

Slowly pour in the stock while stirring to avoid lumps.

Bring to a boil, then reduce heat and simmer for 10–15 minutes.

For a smooth soup, use an immersion blender or transfer to a blender in batches.

For a chunkier soup, leave as is.

Stir in the cream, heat through but do not boil. Season with salt and pepper.

Ladle into bowls and garnish with chopped parsley or a swirl of cream.

Crusty baguette or garlic bread

Grilled cheese sandwich

A light Chardonnay or Pinot Noir