Creamy mushroom soup

1. 1. Melt butter in a large pot over med-high heat; cook mushrooms in butter with a pinch of salt until the mushrooms give off their juices; then reduce heat and continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown. Set aside a few mushrooms for garnish. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more mins.
2. Stir flour in and cook, stirring often, for 2 mins to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves, chicken broth, water and wine. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
3. Transfer soup to blender in small batches and puree on high speed until smooth and thick.
4. Return soup to pot and stir in cream. Season with salt and pepper. Serve in bowls and top with reserved mushrooms and a little splash of really good quality olive oil.