This recipe can be made a day ahead of time. In fact, it tastes even better the next day!
In a large pot on medium-high heat, melt butter until it’s bubbling hot before adding onions. Sweat onions for 5 minutes, stirring occasionally.
Add garlic and mushrooms and cook for another 5 minutes.
Add salt, pepper, smoked paprika and mustard before adding cream and stock. Bring up to a simmer.
Using blender (immersion blender or counter top blender) blend well.
Check seasoning levels and add more salt and pepper if needed.
Add soup back to pot and bring up to a boil for a few minutes.
Divide among 4 bowls, top with some plant-based cheese and fresh thyme leaves.