2 tablespoons extra-virgin olive oil, plus more for serving

2 tablespoons unsalted butter

1 medium yellow onion, chopped

½ teaspoon sea salt

Freshly ground black pepper

1 pound white button mushrooms, stemmed and sliced

8 ounces cremini mushrooms, stemmed and sliced

2 garlic cloves, grated

¼ cup dry white wine

3 cups vegetable broth

1 tablespoon tamari

1 tablespoon fresh thyme leaves, plus more for garnish

½ cup heavy cream or crème fraîche (optional), plus more for serving

Chopped fresh parsley, for garnish

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Heat olive oil and butter in a large pot over medium heat. Add onion, salt, and pepper; cook for 2 minutes until softened.
Add half of the mushrooms; cook for 5 minutes, stirring occasionally. Add remaining mushrooms and cook for another 5 minutes.
Stir in garlic, then add wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
Allow soup to cool slightly. Transfer two-thirds to a blender and puree until smooth. Stir blended portion back into pot.
For a creamier version, stir in cream and heat for 2 more minutes. Season to taste.
Serve garnished with parsley, thyme, and a drizzle of olive oil or cream. Optional: top with croutons.

Dairy-Free: Replace butter with olive oil and skip cream.
Make Ahead: Soup can be made up to 2 days in advance; reheat gently before serving.
Freezing: Freeze in airtight containers for up to 3 months. Thaw in the fridge overnight.
Mushroom Choice: Mix different mushrooms for more depth of flavor.