Velvety, rich, and loaded with earthy mushroom flavor, this comforting cream of mushroom soup is made from scratch for the ultimate cozy bowl.

4 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 pound fresh mushrooms, sliced (cremini, button, or a mix)

1/4 cup all-purpose flour

4 cups vegetable or chicken broth

1 cup heavy cream (or half-and-half)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

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Melt the butter with the olive oil in a large pot over medium heat.

Add the onion and sauté for 3–4 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms and cook for 6–8 minutes until they release their moisture and begin to brown.

Sprinkle in the flour, stirring constantly for 1–2 minutes to create a roux.

Slowly whisk in the broth, ensuring no lumps form.

Bring the soup to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until slightly thickened.

Stir in the cream and thyme, then season with salt and pepper to taste.

Let the soup heat through for 2–3 minutes, being careful not to boil after adding the cream.

Serve hot, garnished with fresh parsley.