Step 1: Heat butter or olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.

Step 2: Add minced garlic and cook for about one minute until fragrant, taking care not to burn it.

Step 3: Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 4: Sprinkle the flour over the mushrooms and stir well. Cook for one minute to remove the raw flour taste.

Step 5: Gradually pour in the stock while stirring, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 6: Add salt, black pepper, and thyme. Simmer for 10–15 minutes to allow the flavors to develop.

Step 7: Use an immersion blender or countertop blender to blend the soup until smooth and creamy.

Step 8: Return the soup to low heat, stir in the cream, and warm gently without boiling. Adjust seasoning as needed.