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

2 tablespoons unsalted butter

1 medium yellow onion, chopped

1/2 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

1/4 cup dry white wine

3 cups vegetable broth

1 tablespoon tamari (or soy sauce)

1 tablespoon fresh thyme leaves, plus more for garnish

1/2 cup heavy cream or crème fraîche, optional

Chopped fresh parsley, for garnish

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Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and pepper, and cook for 2 minutes until softened.
Add half the mushrooms and cook for 5 minutes until softened. Add the remaining mushrooms and cook for another 5 minutes.
Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
Let the soup cool slightly, then transfer two-thirds to a blender and blend until smooth.
Return the blended soup to the pot and stir. For a richer version, add cream and simmer for 2 more minutes. Season to taste.
Serve with a drizzle of olive oil or cream and garnish with parsley and thyme.