Directions
Heat the olive oil in a saucepan over medium heat.
Add the onion and cook for 3–5 minutes until softened.
Stir in the garlic, mushrooms, butter, and thyme. Cook until the mushrooms begin to soften.
Sprinkle in the flour and cook for 2 minutes, stirring constantly.
Gradually pour in the warm chicken broth, stirring until smooth.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Stir in the heavy cream and cook over low heat for 5 minutes.
Season with salt and pepper to taste, then serve hot.
