French Mushroom and Onion Soup

Clean 400 gr Field Mushroom and slice them.
Peel 1 ¹/₂ heads Onions and cut it into thin half-moons.
Finely chop 2 cloves Garlic.

In a deep pot, heat 40 gr Butter and 1 ¹/₄ tbsp Sunflower oil.
Add the onion and cook over low heat for 20–25 minutes, stirring frequently, until it becomes golden and soft.

Add the mushrooms to the onion and cook until:
- they release their moisture
- the liquid evaporates
- the mushrooms lightly brown
Add the garlic and cook for about 1 more minute.

Add 10 gr Flour and stir well to combine evenly.
Cook briefly (about 1 minute).

Gradually pour in the dissolved mushroom broth in warm water (about 800 ml Water), stirring constantly to prevent lumps.
Add:
- 1 tsp Table salt
- ¹/₂ tsp Black Pepper - Powder
- ¹/₂ tsp Dried Thyme
Let the soup simmer over low heat for 15–20 minutes.

Add 200 ml Vegetable cooking cream and stir well.
Serve the soup hot, topped with grated yellow cheese and croutons if desired.