1
Melt butter in a large saucepan over medium heat.
2
Add onion and cook until softened, about 5 minutes.
3
Add garlic and cook for 1 minute.
4
Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5
Add chicken broth, heavy cream, thyme, salt, and pepper.
6
Bring to a simmer and cook until the soup has thickened slightly, about 10 minutes.
8
Slice bread into 1-inch pieces and toast until lightly browned.
9
Rub garlic cloves over toasted bread.
10
Serve soup with garlic confit toast.