Begin by cleaning and slicing 500g of fresh mushrooms thinly. Use a damp cloth to gently wipe each mushroom to remove any dirt. Set aside your prepared mushrooms.

In a large pot over medium heat, pour in 2 tablespoons of olive oil and add 1 tablespoon of butter. Once melted, add 1 finely chopped medium onion and sauté for 5–7 minutes until translucent.

Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.

Introduce your sliced mushrooms to the pot, stirring gently. Cook for about 5 minutes until they soften and release moisture.

Sprinkle in 1 teaspoon of dried thyme, along with salt and pepper to taste. Stir well and cook for another minute.

Pour in 4 cups of vegetable or chicken broth, bringing the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for 20 minutes.

Use an immersion blender to carefully puree the soup until smooth, or blend it in batches if preferred.

Stir in 1 cup of heavy cream, allowing it to heat through without boiling. Adjust seasoning with salt and pepper if necessary.

Ladle into bowls and garnish with fresh parsley. Serve immediately.