Scale

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small onion, diced

2 cloves garlic, minced

1 lb mushrooms (cremini, button, or a mix), sliced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

4 cups vegetable or chicken broth

1/2 cup heavy cream

Salt and black pepper to taste

1/2 teaspoon truffle oil (optional, for garnish)

Fresh parsley or chives, chopped (for garnish)

Heat olive oil and butter in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.

Add the sliced mushrooms and thyme. Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes.

Pour in the broth and bring to a gentle simmer. Let cook for 10-15 minutes to allow the flavors to develop.

Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and puree until silky.

Stir in the heavy cream, then season with salt and black pepper to taste. Simmer for 2 more minutes.

Serve hot, drizzled with truffle oil and garnished with fresh parsley or chives.