Creamy Mushroom Soup

20 milliliters of butter

1 chopped tiny onion

1/4 cup of olive oil

1 lb of sliced mushrooms (portobello, cremini, button, or any kind)

2 minced garlic cloves

1/2 teaspoon of dried thyme or 1 teaspoon of fresh thyme leaves

Adjust with salt & pepper as desired.

Chicken or veggie broth, 3 cups

One and a half cups of heavy cream

optionally thicken with 1 tablespoon of all-purpose flour

Chopped fresh parsley, if desired, to garnish

What to do:

Melt the butter and olive oil in a large saucepan over medium heat. Sauté the mushrooms. After 8 to 10 minutes of cooking, add the sliced mushrooms and simmer, stirring regularly, until the mushrooms start to brown and release their juices.