cream of mushroom soup recipe

### Cream of Mushroom Soup **Ingredients:** - 2 tablespoons butter - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 pound mushrooms, sliced (a mix of cremini, button, and shiitake works well) - 1/4 cup all-purpose flour - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) - Salt and pepper to taste - Optional: chopped parsley for garnish **Instructions:** 1. **Sauté the aromatics:** In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute. 2. **Cook the mushrooms:** Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes. 3. **Make the roux:** Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned. 4. **Add the broth:** Gradually stir in the chicken or vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the soup to thicken slightly. 5. **Blend the soup:** Use an immersion blender to blend the soup to your desired consistency, or carefully transfer the soup in batches to a regular blender.