Creamy Mushroom Soup

Who knew that such a simple, luxurious little creamy mushroom soup could boast big, deep, earthy flavor? It’s got a velvety broth with tiny elegant little mushroom slivers throughout to remind you who the hero of this soup is. Bring on the splashes of white wine, the homemade broth (you, yes YOU can do it! so simple!), the thinly sliced garlic and shallot, and this is now basically the scent we want in our homes forever.

• 3 tablespoons butter
• 1 tablespoon olive oil
• 16 ounces mushrooms, stems removed, very thinly sliced (see FAQs)
• 1–2 shallots, minced
• 4 cloves garlic, thinly sliced
• 1/4 cup all-purpose flour
• 1/2 cup white wine (I used Chardonnay)
• 3 cups broth 
• 1/2–1 cup heavy cream
• 1 teaspoon salt + more to taste
• freshly ground black pepper to taste
• 1 tablespoon fresh thyme (about 1 sprig)

• 1/2 loaf of sourdough bread
• 1/2 cup olive oil
• 1 clove garlic
• salt to taste
• freshly ground black pepper to taste