Creamy Mushroom Soup

– Melt the butter in a medium saucepan or Dutch oven over medium heat.

– Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened (7-8 minutes).

– Add the garlic and flour, cooking for 1 minute while stirring.

– Slowly stir in the broth, then add the dried thyme, salt, and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens (5-10 minutes).

– Stir in the heavy cream and cook at a very low simmer, stirring for 2-3 more minutes until the soup reaches your desired consistency. Taste and adjust seasonings as needed.

– Remove from heat and serve, garnished with chopped fresh parsley if desired. Alternatively, use as a substitute for canned cream of mushroom soup in your favorite recipes.