Steps
1. Melt the butter in a large pot over medium-high heat.
2. Add the mushrooms and cook until softened, about 5 minutes.
3. Add the flour and stir to combine. Cook for 2 minutes, stirring constantly.
4. Slowly add the chicken broth while stirring. Bring to a simmer and cook for 10 minutes.
5. Add the cream and thyme leaves and season with salt and pepper. Simmer for 5 minutes.
6. Serve the soup hot.