Creamy Mushroom Soup

Chop the onion finely.

In a pot over medium heat, melt the butter with the oil, then add the chopped onion and sauté until soft and translucent.

Clean and slice the mushrooms, then add them to the pot and sauté until they soften and release their moisture.

Add salt, pepper, thyme, and sprinkle in the flour. Stir well to combine.

Pour in the broth and soy sauce, and mix until the soup starts to boil.

Cover the pot and let the soup simmer on low heat for 15 minutes to allow the flavors to develop.

Blend the soup using a hand blender or regular blender until smooth and creamy.

Return the soup to the heat and add the cooking cream. Let it warm through for 2 minutes (do not boil).

Serve hot with toasted white bread on top or on the side.