Cream of Mushroom Soup

Set a large Dutch oven over medium heat. Add butter and olive oil. When melted and glossy, add the chopped onion with a pinch of salt and cook 3–4 minutes until soft and translucent. Stir in the minced garlic and cook 30 seconds until fragrant.
Add the sliced mushrooms (work in batches if needed so they brown, not steam). Cook 7–10 minutes, stirring occasionally, until their released moisture evaporates and edges begin to brown.
Deglaze with white grape juice and apple cider vinegar, scraping up any browned bits from the pot. Cook 30–60 seconds until most liquid evaporates.
Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook off the raw flour taste.
Crumble in the bouillon cube, add thyme, black pepper, and a small pinch of salt. Slowly pour in the vegetable broth while stirring to smooth out any lumps.
Bring to a gentle boil, then reduce heat to medium and simmer 10 minutes, stirring occasionally, until slightly thickened and savory.
Blend to your preferred texture: use an immersion blender for silky-smooth, or blend part of the soup and return it to the pot for a chunky-smooth finish.
Reduce heat to low and stir in the heavy cream. Warm gently 1–2 minutes without boiling. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with chopped fresh parsley. Serve immediately with crusty bread or salad.