Cook the Mushrooms
Add the sliced mushrooms to the pot. Sauté them until they release their juices and turn golden brown, about 8-10 minutes.
Thicken the Base
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Add Broth and Seasoning
Slowly pour in the broth while stirring. Add the thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld.
Blend to Perfection (Optional)
For a silky texture, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the soup in batches to a blender and blend until smooth. For a chunkier soup, skip this step or blend only part of the soup.
Incorporate Cream
Reduce the heat to low and stir in the heavy cream. Let the soup warm through, but avoid boiling to prevent the cream from curdling.
Taste and Adjust
Adjust the seasoning with more salt or pepper if needed. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
Serve and Garnish
Ladle the soup into bowls. Garnish with fresh parsley, a drizzle of truffle oil, or a side of crusty bread, if desired.
Enjoy this comforting bowl of creamy mushroom soup!
