Heat olive oil n a large pot over medium heat.

Add the diced onions and cook for 5–10 minutes until soft and translucent. Avoid browning them.

Create a small space in the middle of the pot and add the minced garlic.

Stir and cook for about 30 seconds until fragrant.

Add the sliced mushrooms to the pot. Stir well and let them release their water.

Continue cooking for 10–15 minutes until the mushrooms dry out and begin to brown.

Sprinkle 3 tablespoons of flour over the mushrooms. Mix thoroughly and cook for 1–2 minutes to remove the raw flour taste.

Pour in the white wine (or Martini) and stir to combine.

Allow the alcohol to cook off until the smell dissipates.

Gradually pour in the beef stock, stirring to create a smooth mixture.

Bring the soup to a gentle simmer.

Add fresh thyme, salt, freshly cracked pepper, cayenne pepper, and soy sauce.

Stir and let the soup simmer for 10–15 minutes to combine the flavors.

Stir in grated Parmesan cheese. Allow it to melt completely, adding richness to the soup.

Lower the heat and gently stir in the heavy cream. Avoid bringing it to a boil to prevent curdling.

Add a knob of butter for a silky texture.

Taste the soup and adjust the salt and seasoning as needed.

Let the soup cool slightly before serving. Pair with crusty bread or as a standalone dish for a cozy winter meal.

Enjoy this warm, flavorful soup perfect for chilly days!