Gather your ingredients.

Clean mushrooms with a dry or damp kitchen towel. Slice the mushrooms and mince the garlic.

Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until dark brown. Add the minced garlic and sauté for one minute more.

Add the butter and flour to the pot. Stir and cook for about two minutes, until the butter coats the bottom and turns deep golden brown.

Once browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve the flour. Allow to simmer until slightly thickened.

Stir in the cream, taste, and adjust salt or pepper as needed. Serve with crusty bread.