Instrucciones

• 1 - Prep Mushrooms & Aromatics:
  Clean and slice chestnut and cremini mushrooms. Finely chop onion and mince garlic. Pick leaves from thyme sprigs.
• 2 - Sauté Vegetables:
  Melt butter in a large pot over medium heat. Add onions and garlic; cook until softened and translucent, about 3-4 minutes. Add mushrooms and thyme leaves; sauté until mushrooms release their moisture and become golden, around 4-5 minutes.
• 3 - Add Flour & Stock:
  Sprinkle flour over the cooked mushrooms and stir constantly for 2 minutes to cook out raw flour taste. Gradually pour in vegetable stock while stirring to prevent lumps.
• 4 - Simmer Soup:
  Bring soup to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally, allowing flavors to meld and soup to thicken slightly.
• 5 - Blend Until Smooth:
  Remove thyme sprigs if any whole remain. Using an immersion blender, puree soup until silky and smooth. If using standard blender, blend in batches with care.
• 6 - Add Cream and Season:
  Return soup to pot on low heat. Stir in the heavy cream, season with salt and pepper to taste. Heat through but do not boil to avoid curdling.
• 7 - Serve and Garnish:
  Ladle soup into bowls and garnish with chopped fresh chives, if using, and a fresh sprinkle of black pepper.