Heat up the Mushrooms: Put the olive oil or butter into a big saucepan and set it over medium heat. Toss in the sliced mushrooms and cook for another 8 to 10 minutes, or until they start to brown and release any excess liquid. If you would like, you may save aside a few slices of mushrooms to garnish the dish later on.
To prepare the aromatics, sauté the mushrooms for three to four more minutes after adding the minced garlic and onions. Cook, stirring occasionally, until the onions become soft and translucent.
Season with Flour and Paprika (if desired) and then coat the mushrooms with the flour mixture. Add thyme. The flour will help thicken the soup, so heat it off for 1-2 minutes.
To prevent lumps, add the vegetable broth slowly while stirring. Simmer the ingredients for 10 to 12 minutes to let their flavors to meld.
If you want your soup with a smoother consistency, you may puree it in the pot using an immersion blender or pour half of it into a blender and then put the other half back into the pot. If you would like a chunkier soup, this step is not necessary.
Heavy cream should be stirred into the soup before it is cooked thoroughly, which should take around 5 more minutes of simmering. Add more salt and pepper according to taste.
Before serving, spoon the soup into dishes and top with the sautéed mushrooms that were set aside. If desired, garnish with fresh parsley or dill. Toasty bread is a great accompaniment for dipping.
Have fun!
