Delicious italian recipe 🇮🇹 Creamy mushroom soup

Ingredients:
50g butter
10g cooking oil
150g onion, finely chopped
20g garlic, minced
400g mushrooms, sliced
2 teaspoons thyme
100ml white wine (optional)
60g all-purpose flour
800ml chicken or vegetable broth
2 teaspoons salt
1 teaspoon pepper
150ml heavy cream
10g fresh parsley, chopped (optional, for garnish)

Instructions:
In a large pot, melt the butter over medium heat. Add the cooking oil to prevent the butter from burning.
Add the chopped onions and minced garlic to the pot. Sauté them for about 5 minutes until they become soft and translucent.
Add the sliced mushrooms and thyme to the pot. Cook for about 8-10 minutes until the mushrooms release their moisture and start to brown.
If using, pour in the white wine to deglaze the pot. Scrape any browned bits from the bottom of the pot and let the wine cook for a couple of minutes to reduce.
Sprinkle the flour over the mushroom mixture and stir well to coat all the ingredients. Cook for about 2 minutes to cook off the raw flour taste.
Slowly pour in the chicken or vegetable broth while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.
Add the salt and pepper to the pot and stir well. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld together.
After 15 minutes, remove the pot from the heat. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Be cautious when blending hot liquids and follow the manufacturer's instructions.
Return the pureed soup to the pot (if using a blender). Place the pot back on the stove over low heat.
Stir in the heavy cream and let the soup heat through for a few minutes. Adjust the seasoning to taste.
Once the soup is heated and creamy, it is ready to serve. Ladle it into bowls and garnish with chopped parsley if desired.
Enjoy your homemade creamy mushroom soup! Serve it with crusty bread or a side salad for a delicious meal.