In a large skillet add 1 Tbsp Olive Oil and 2 Tbsp Butter over medium heat.

Add the minced garlic and diced shallot and sautée for a couple of minutes

Thinly Slice 6 to 8 of the mushrooms and set aside and dice the rest

Add the diced mushrooms to the skillet and let them cook down a few minutes starring often

Add 2 more Tbsp of the butter and let it melt

Add in the AP flour and stir to combine and let the flour cook out about 5 minutes

Add 3 cups of water and 3 Tsp of Better Than Bullion Mushroom Base and stir well to combine.

Add the fresh Thyme

Bring to a boil stirring constantly and reduce to a simmer for about 45 minutes

Use an Immersion Blender to blend up the mushrooms until they are the consistency that suits your taste, I like mine pretty well blended up

Turn off the heat and add the heavy cream and stir to combine

In a separate skillet add the remaining 2 Tbsp of butter and the reserved mushroom slices and sautée them for 5 minutes.

After you ladle the soup into a bowl add some of the sautéed mushroom slices and garnish with a fresh thyme sprig