Measure and prepare all the ingredients.
Set aside a few mushroom slices for garnish.
Heat the milk in a pot.
In a small saucepan, heat the wine and reduce it by half.

Heat a large pot with the olive oil and sauté the garlic and onion.
Add and melt the butter.
Add the mushrooms and cook until softened.
Add the flour and mix well. Cook over medium heat for about 4 minutes, stirring occasionally to prevent sticking or burning.

Add the milk and reduced wine. Let the mixture thicken and cook for about 20 minutes over medium heat.
Blend the mushrooms into a creamy soup.
Stir in the chopped thyme.

Add the heavy cream if desired.
Sauté the reserved mushroom slices in butter.
Serve the soup. Garnish with the sautéed mushroom slices and a sprig of fresh thyme.
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