1-First, heat the olive oil and butter in a large pot over medium heat. Add the chopped onion, salt, and pepper, then cook for 2 minutes until slightly softened. This step helps build the soup’s base with sweet and savory notes.

2-Next, add half of the mushrooms and cook for 5 minutes, stirring occasionally until softened. Then, add the remaining mushrooms and cook for another 5 minutes to promote browning and enhance their flavor. For a dairy-free twist, use 4 tablespoons of olive oil instead of the butter and oil mix.

3-Stir in the grated garlic, then add the white wine, vegetable broth, tamari, and fresh thyme. Cover and simmer for 15 minutes to let the flavors meld together. To substitute the tang of white wine, try about 1 tablespoon of white wine vinegar for a similar effect.

4-Let the soup cool slightly, then transfer two-thirds to a blender and blend until smooth. Stir the blended soup back into the pot with the remaining chunky soup for that perfect creamy texture. If desired, add the heavy cream and cook for 2 more minutes to warm through.

5-Finally, season to taste and serve by ladling into bowls. Top with a drizzle of olive oil and/or cream, fresh parsley, and thyme for a fresh finish. Puree part of the soup for creaminess without relying on heavy cream, keeping it light and delicious.