1/4 cup unsalted butter
3 cloves garlic, minced
1 1/2 pounds mushrooms, thinly sliced
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 cup red wine (optional)
4 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
2 tablespoons cornstarch
. Melt butter in a large stockpot or Dutch oven over medium heat.
. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes;
. Season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
. Stir in chicken broth, heavy cream and thyme.
. In a small bowl, whisk together cornstarch and 1/4 cup water.
. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
. Serve immediately.