Cream of Mushroom Soup

Heat olive oil and 1 tablespoon of butter in a large heavy-bottomed pot over medium-high heat. Add the sliced mushrooms in a single layer, cooking without stirring for 3-4 minutes until golden brown on one side. Stir and continue cooking for another 2-3 minutes until mushrooms are golden and have released their moisture. Season with a pinch of salt and pepper, then transfer to a plate and set aside.

In the same pot, melt the remaining butter over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux, cooking out the raw flour taste. Slowly pour in the white wine, whisking to prevent lumps.

Gradually whisk in the broth, ensuring no lumps form. Bring to a simmer and cook for 5-6 minutes until slightly thickened. Reduce heat to low and slowly stir in the heavy cream, thyme, salt, pepper, and nutmeg. Return the sautéed mushrooms to the pot and simmer gently for 3-4 minutes. Taste and adjust seasoning. For a smoother texture, use an immersion blender to partially blend. Ladle into bowls and garnish with fresh parsley and extra thyme.