This Creamy Mushroom Soup Recipe is made with a rich, velvety broth, sweet onions, and bright herbs for a savory comfort food that blows canned mushroom soup out of the water.
Melt the butter and oil in a large pot over medium heat. Sauté the onion until softened. Then, add the garlic, and continue to cook until fragrant.
Stir in the mushrooms and thyme, and cook until the mushrooms soften.
Form the broth by stirring the flour in with the veggies, mixing thoroughly. Then, add the broth, and bring the mixture to a boil.
Season with salt and pepper, and allow the soup to simmer until it thickens.
Reduce the heat to low, and stir in the heavy cream. Be careful not to let it boil! Season to taste, adding more salt and pepper, fresh parsley, and thyme as desired.