Creamy Mushroom Soup

1.Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes. Remove about 1/4 cup of the browned mushrooms and set aside for garnish.

2.Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped thyme, cooking for another minute until fragrant.

3.Pour in the dry white wine, if using, and scrape the bottom of the pot to deglaze, allowing the liquid to reduce by half, about 2-3 minutes.

4.Add the vegetable broth to the pot and bring to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.

5.Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. For a chunkier soup, blend only half of the soup and return it to the pot.

6.Return the blended soup to the pot over low heat. Stir in the heavy cream and heat gently, without boiling, until warmed through.

7.Season the soup with salt and freshly ground black pepper to taste. Ladle the hot soup into bowls, garnish with the reserved browned mushrooms and fresh parsley or chives, and serve immediately.