Rich creamy mushroom soup

Melt unsalted butter in a large soup pot over medium-high heat.

Sauté mushrooms and 1 pinch salt in the melted butter until sliced fresh mushrooms release their juices (about 5 to 10 minutes). Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized (about 15 to 25 minutes).

Add diced onion to the mushrooms. Cook until onion is soft and translucent (about 5 minutes).

Add flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste (about 2 minutes).

Add fresh thyme bundle and peeled garlic cloves, then pour in chicken broth and cup water. Reduce heat to low and simmer for 60 minutes. Remove and discard thyme bundle.

Purée soup with a blender in batches until smooth and thick.

Add heavy whipping cream. If too thick, add a little chicken broth or water.

Season with salt and freshly ground black pepper to taste.

Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.