Heat the butter or oil in a medium-sized saucepan over medium heat.
Once hot, add the onion, garlic, and mushrooms. Sautee until the mushrooms are soft and the onion is translucent, around 3 to 5 minutes.
Slowly add in the chicken broth and heavy cream. Then stir in the thyme, salt, and pepper. Taste and adjust seasonings as needed. Allow to bubble around a minute then remove from heat.
Transfer to a blender and blend until smooth (or use an immersion blender). Be very careful because the soup is hot!!! If you prefer some texture, reserve some mushrooms and stir in after blending.
Can be used in any recipe calling for a can of condensed cream of mushroom soup.
Notes
This recipe is equal to 1 10.5 oz can of condensed cream of mushroom soup.
See the post above for instructions to make this recipe paleo, whole30, dairy-free, and vegan.
If eating as soup and not used in place of a can of soup in a recipe, you will need to thin it out with broth to the desired consistency.