Prep the mushrooms: Wipe them clean with a damp towel and slice. Avoid soaking them; mushrooms absorb water and won’t brown well.

Heat the pot: In a large heavy pot or Dutch oven, warm 1 tablespoon butter and the olive oil over medium-high heat.

Brown in batches: Add about one-third of the mushrooms in a single layer. Let them sit undisturbed until browned on one side, then stir and cook until they release moisture and deepen in color. Season lightly with salt, then transfer to a plate. Repeat with remaining mushrooms, adding a bit more butter as needed.

Soften the aromatics: Lower heat to medium. Add the remaining butter to the pot, then the onion and a pinch of salt. Cook 4–5 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.

Deglaze: Pour in the white wine and scrape up any browned bits from the bottom. Let it simmer for 1–2 minutes to reduce slightly.

Build the base: Return the browned mushrooms to the pot. Add thyme sprigs and bay leaf. If you want extra body, sprinkle in the flour and stir for 30–60 seconds to coat and cook off the raw taste.

Add stock: Pour in the stock and bring to a gentle simmer. Cook uncovered for 15–20 minutes to let flavors meld.

Blend to your preferred texture: Remove the bay leaf and thyme stems. Use an immersion blender to puree until smooth, or blend half the soup in a blender for a mix of creamy and chunky. You can also keep it fully chunky if you like.

Stir in cream and herbs: Return the soup to low heat. Add the heavy cream, parsley, and dill if using. Warm through without boiling. Season with salt and pepper to taste.

Brighten and serve: Finish with lemon juice to lift the flavors. Taste and adjust salt, pepper, and herbs. Ladle into bowls and garnish with a swirl of cream, cracked pepper, and a few thyme leaves if you have them.