Prepare the Soup Base

1. Sauté the Onion and Garlic: In a large pot, melt the butter over medium heat. Once the butter is melted, add the chopped onion and cook for about 3-4 minutes, or until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook, stirring occasionally, for about 10 minutes, or until the mushrooms have released their moisture and become tender. As the mushrooms cook, they’ll shrink and begin to brown, which adds to their depth of flavor.
3. Add Broth and Seasonings: Pour in the chicken or vegetable broth, and add the dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, and cook for another 5 minutes to allow the flavors to meld together.
4. Blend the Soup: For a smooth texture, use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender. If you prefer a chunkier soup, pulse the blender a few times instead of fully blending.
5. Add Cream: Return the soup to the heat and pour in the heavy cream. Stir until fully combined. Continue to cook the soup on low heat for another 5-7 minutes, allowing the cream to thicken the soup and enhance the richness.
6. Season to Taste: Taste the soup and season with salt and pepper to your liking. You can add a pinch of nutmeg or a splash of white wine for extra depth if desired.

Serve the Soup

1. Garnish: Ladle the soup into bowls and garnish with fresh herbs like parsley or thyme. For a touch of decadence, drizzle a little truffle oil on top, or serve with crunchy croutons or toasted bread on the side.
2. Enjoy: Sit back, relax, and enjoy your creamy, flavorful soup! Pair it with a simple salad or serve as a starter for a cozy dinner.