Creamy Mushroom Soup

Slice the mushroom caps into thin, delicate pieces, discarding any stems in the process.

In a large, heavy-bottomed cooking vessel, melt the butter over medium heat. Add the finely chopped green onions and minced garlic, stirring occasionally until they reach a golden color after approximately 1 minute. Next, add the fresh thyme leaves and cook for another minute, allowing their flavors to meld with the other ingredients.

Now, introduce the sliced mushrooms into the pan, sprinkling a pinch of salt and white pepper over them. Continue to cook for about 3-4 minutes, or until the mushrooms start to exhibit signs of tenderization.

Add a tablespoon of flour to the pan and stir constantly, allowing it to cook for just 1 minute. This step is crucial in creating a smooth sauce.

Remove the pan from the heat source and carefully pour in the broth, stirring continuously to prevent lumps. Return the pan to the heat and gently stir until a boil is achieved, then reduce the heat and let it simmer softly for 2 minutes, stirring occasionally.

To add a rich and creamy texture to the dish, whisk in some heavy cream while gently heating it. Be cautious not to let the mixture boil over.

Season the sauce with a pinch of salt and white pepper, then ladle it into individual serving bowls. Garnish each bowl with a sprinkle of chives and the remaining fresh thyme leaves for added visual appeal.