Directions

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; saute until translucent.
3. Add mushrooms and thyme; cook until mushrooms soften and release juices.
4. Sprinkle flour over mushrooms and stir to coat, cooking for 1 minute.
5. Slowly pour in broth while stirring to prevent lumps.
6. Bring to a simmer and cook 15 minutes, stirring occasionally.
7. Stir in cream and season with salt and pepper.
8. Heat through but do not boil.
9. Garnish with fresh parsley and serve warm.