Rinse the mushrooms quickly under cold water to remove dirt. Avoid soaking them as they absorb water.

Dry the mushrooms with a clean towel or paper towels.

Slice them thinly for even cooking. Set aside.

Put 2 tablespoons of butter and 1 tablespoon of olive oil in a heavy bottomed pot over medium heat.

Add the chopped onion and garlic, and sauté for 3-4 minutes.

Add the sliced mushrooms. Stir frequently and cook for 8-10 minutes until the mushrooms release moisture and turn golden brown. This step builds flavor.

Sprinkle 2 tablespoons of flour over the sautéed mixture. Stir well to coat the mushrooms and absorb the butter. (For a gluten-free option, skip this step or use cornstarch later.)

Add in 4 cups of vegetable stock gradually. Keep stirring to avoid lumps.

Add 1 teaspoon of thyme, salt, and pepper to taste.

Simmer for 15 minutes. And stir occasionally to prevent sticking.

In case you prefer a smooth soup, blend it directly in the pot or transfer it to a blender in batches.

For a chunkier texture, blend only half the soup and mix it back into the pot.

Mix in 1 cup of heavy cream (or a dairy-free alternative) and heat for another 2 minutes. Avoid boiling after adding cream.

Keep tasting and adjusting the seasoning with more salt or pepper until you reach your desired taste.

Serve hot, garnished with fresh parsley or a drizzle of cream. Pair with homemade bread for a complete meal.