- Sauté the Mushrooms:
Heat the butter and olive oil in a large pot over medium heat. Add the mushrooms and sauté for about 8-10 minutes until they release their moisture and start to brown. - Cook the Aromatics:
Add the diced onions and cook until softened, about 5 minutes. Stir in the minced garlic and thyme, and cook for another 1-2 minutes until fragrant. - Add the Broth:
Pour in the chicken or vegetable broth. Bring the mixture to a simmer, and cook for about 15 minutes to allow the flavors to meld. - Blend or Leave Chunky:
For a smoother texture, you can blend part or all of the soup using an immersion blender. If you prefer a chunkier texture, skip this step. - Add the Cream:
Stir in the heavy cream and let the soup simmer for another 5-10 minutes until it thickens slightly. Season with salt and pepper to taste. - Serve:
Ladle the soup into bowls and garnish with fresh dill or parsley. Enjoy it hot!
Approximate Nutritional Information (per serving, 6 servings):
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