Step 1

**Prep the Mushrooms:** Clean the mushrooms using a damp paper towel or a soft brush. Remove any tough stems and slice them into thin pieces.

Step 2

**Sauté Onion and Garlic:** In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant.

Step 3

**Cook the Mushrooms:** Add the sliced mushrooms to the pot and cook them until they release their moisture and start to brown, about 8-10 minutes. Stir occasionally to prevent sticking.

Step 4

**Thicken the Base:** Sprinkle the flour over the mushroom mixture and stir well to combine. This will help thicken the soup. Cook for another 2-3 minutes to cook off the raw flour taste.

Step 5

**Add Broth and Seasoning:** Pour in the chicken or vegetable broth while stirring constantly. Make sure to scrape the bottom of the pot to release any flavorful bits. Add the thyme leaves, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes to allow the flavors to meld.

Step 6

**Blend the Soup:** If you prefer a smooth and creamy texture, you can use an immersion blender to carefully blend the soup until smooth. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.

Step 7

**Add Cream:** Stir in the heavy cream and let the soup heat through, but avoid boiling it after adding the cream. This step adds richness to the soup.

Step 8

**Adjust Seasoning:** Taste the soup and adjust the seasoning if needed, adding more salt and pepper according to your taste preferences.

Step 9

**Serve:** Ladle the creamy mushroom soup into bowls. Garnish with chopped fresh parsley for a burst of color and additional flavor.

Step 10

**Enjoy:** Serve the soup hot and enjoy its creamy, mushroom-infused goodness!

Step 11

Feel free to customize this recipe by adding other herbs, spices, or even a sprinkle of grated cheese on top.