Step 1: Sauté Aromatics : In a large pot, heat butter and olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Add garlic and sauté for 30 seconds until fragrant.

Step 2: Cook Mushrooms : Add sliced mushrooms and thyme to the pot. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their moisture and become golden brown.

Step 3: Create the Base : Sprinkle flour over mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste. Slowly add broth while stirring to prevent lumps. Bring to a gentle boil.

Step 4: Simmer and Blend : Reduce heat and simmer for 10–15 minutes to allow flavors to meld. Optional: For a creamier texture, use an immersion blender to partially or fully puree the soup.

Step 5: Add Cream and Seasoning : Stir in heavy cream or half-and-half. Season with salt, black pepper, and optional soy or Worcestershire sauce. Simmer gently for 2–3 minutes — do not boil after adding cream.

Step 6: Serve : Ladle soup into bowls. Garnish with fresh thyme, sautéed mushroom slices, or a drizzle of cream. Serve hot with crusty bread, garlic toast, or a side salad.