In a large pot, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the butter is bubbling, add 1 diced onion and sauté until soft and translucent, about 3-4 minutes. Stir in 2 minced garlic cloves and 1 teaspoon of thyme, cooking until fragrant, about 1-2 minutes.

Add 1 pound of sliced mushrooms to the pot and sauté for 8-10 minutes, stirring occasionally. If desired, deglaze the pot with a splash of white wine or sherry.

If you enjoy a thicker Creamy Mushroom Soup, sprinkle 1 tablespoon of all-purpose flour over the mushrooms, stirring thoroughly and cooking for 1-2 minutes.

Pour in 4 cups of vegetable or chicken broth and bring the mixture to a gentle simmer. Cook for 10-15 minutes.

Use an immersion blender to blend the soup until silky, or transfer to a blender for a chunkier consistency.

Stir in 1 cup of heavy cream and gently heat for another 3-5 minutes, adjusting seasoning with salt and pepper.

Ladle the soup into bowls, garnishing with fresh parsley. Serve with crusty bread or a sprinkle of Parmesan cheese.