Sauté the base: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic. Cook for 3-4 minutes, stirring occasionally, until they become soft and translucent. This step enhances the natural sweetness of the onions and gives the soup a rich, aromatic foundation.

Cook the mushrooms: Add the sliced mushrooms to the pot and sauté them for about 5-7 minutes. Stir frequently until the mushrooms release their moisture and become golden brown. This deepens the flavor and creates that savory, earthy base that makes mushroom soup so comforting.

Make the roux: Sprinkle the flour over the cooked mushrooms and stir to combine. Cook for another 1-2 minutes to allow the flour to absorb the juices and form a paste. This will help thicken the soup, giving it a smooth, velvety texture.

Add the broth: Pour in the vegetable broth, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.

Blend the soup: For a smoother texture, use an immersion blender to purée the soup directly in the pot. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, purée it, and return it to the pot. For a chunkier version, skip this step and leave the soup as is.

Stir in the cream: Reduce the heat to low and pour in the heavy cream. Stir well to combine. This adds the signature creamy texture and rounds out the flavor.

Season and adjust: Taste the soup and add salt and pepper as needed. If you'd like a bit more depth, feel free to add a pinch of fresh thyme or parsley. Stir well, then let the soup simmer on low heat for another 5 minutes.

Serve and garnish: Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or parsley for a pop of color and extra flavor. Serve warm and enjoy!