Prepare the Mushrooms:

• • Clean the mushrooms: Wipe them clean with a damp paper towel and slice evenly.

Cook the Soup:

• • Heat the oil and butter: In a large pot, heat olive oil and butter over medium heat.

• • Sauté the aromatics: Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.

• • Cook the mushrooms: Stir in the sliced mushrooms and thyme. Cook for 8-10 minutes until they release their juices and are golden brown. Reserve a few cooked mushrooms for garnish, if desired.

• • Add the flour: Sprinkle the flour over the mushrooms, stirring well to coat. Cook for 1 minute to remove the raw taste of the flour.

• • Deglaze with wine: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.

Simmer and Blend:

• • Add the stock: Pour in the vegetable or chicken stock and bring to a boil. Reduce the heat and let it simmer for 15 minutes.

• • Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.

Finish the Soup:

• • Stir in the cream: Add the heavy cream and mix until fully incorporated. Season with salt and pepper to taste.

Serve and Garnish:

• • Ladle the soup into bowls and garnish with reserved mushrooms, chopped parsley, or croutons.

• • Serve warm and enjoy!