Let’s get cooking! Here’s how you can whip up this delightful soup:

1. In a large pot, heat the olive oil and butter over medium heat until the butter is melted and frothy.
2. Add the chopped onions and garlic, sautéing until the onions become translucent, about 3-4 minutes.
3. Stir in the sliced mushrooms, cooking until they are tender and slightly browned, approximately 5-7 minutes.
4. Sprinkle the flour over the mushrooms, stirring to coat them evenly. This will help thicken your soup.
5. Pour in the broth, stirring well to combine, and bring the mixture to a gentle simmer.
6. Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld together beautifully.
7. Carefully blend the soup using an immersion blender until smooth, or leave it chunky if you prefer more texture.
8. Stir in the heavy cream, and season with salt and pepper to taste. Heat through, but do not let it boil.
9. Ladle the soup into bowls, garnishing with fresh thyme or parsley before serving.

As you cook, let the aroma transport you back to your own kitchen memories, just as it does for me every time.