Mushroom Cleaning: Using a damp paper towel, gently wipe the mushrooms to remove any dirt or debris. Avoid washing them directly under water, as they can become waterlogged.

Mushroom Slicing: With a sharp knife, slice the mushrooms into even, thin slices.

Onion & Garlic Prep: Finely dice the onion and mince the garlic cloves, keeping them separate.

Herb Prep: If using fresh thyme, strip the leaves from the stem. Chop the fresh parsley.

Sautéing Base Vegetables: In a large pot over medium heat, melt the butter. Once melted, add the diced onions. Cook until they're translucent, around 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

Mushroom Magic: Introduce the sliced mushrooms to the pot and stir, letting them cook down and release their moisture. This usually takes about 5-6 minutes.

Flouring: Sprinkle the all-purpose flour over the mushrooms, stirring constantly to ensure the flour fully coats the mushrooms and onions. This will help in thickening the soup. Let this mixture cook for about 2 minutes.

Broth Introduction: Slowly pour in the vegetable or chicken broth, stirring continuously to avoid lumps from forming.

Herbs and Seasoning: Add in the fresh thyme and season with salt and freshly ground black pepper. Reduce the heat and let the soup simmer for 20 minutes.

Cream Addition: After 20 minutes, stir in the heavy cream and let the soup gently heat up without bringing it to a boil. Check for seasoning and adjust if necessary.

Blitz (Optional): For a smoother texture, you can blend a portion of the soup using an immersion blender or transferring a portion to a stand blender. If you prefer a chunkier soup, you can skip this step.