Instructions:

1. Heat olive oil and butter in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add sliced mushrooms and thyme sprigs. Cook for about 10 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
4. Pour in the vegetable or mushroom broth and bring to a simmer. Let it cook for about 20-25 minutes, allowing the flavors to meld.
5. Remove the thyme sprigs and discard them. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.

This soup captures the earthy flavors of wild mushrooms beautifully, and without the use of cream. Enjoy!