Mushroom Soup

Instructions

1. Prepare the mushrooms
   Clean the mushrooms by gently wiping them with a damp paper towel. Remove stems from shiitake mushrooms if using. Slice all mushrooms into even pieces, about 1/4 inch thick.
2. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and thyme, and cook for another minute until fragrant.
3. Cook the mushrooms
   Add the sliced mushrooms and butter to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown. Add soy sauce and stir to incorporate.
4. Create the base
   Sprinkle the flour over the mushrooms and stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually add the broth while stirring to prevent lumps from forming.
5. Simmer the soup
   Bring the soup to a simmer and cook for 10 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
6. Finish and serve
   Reduce heat to low and stir in the heavy cream. Warm through for 2-3 minutes without boiling. Taste and adjust seasoning if needed. Serve hot, garnished with additional fresh thyme if desired.