6 tablespoons unsalted butter, divided

2 lbs baby bella (cremini) mushrooms, sliced

Salt and black pepper, to taste

2 1/2 cups chopped yellow onions

1 1/2 tablespoons minced garlic

1/3 cup all-purpose flour

2/3 cup dry white wine (e.g., Sauvignon Blanc)

3 (14.5-ounce) cans low-sodium chicken broth

1 parmesan rind (about 3 to 4 inches long)

2 teaspoons fresh thyme leaves

1 1/2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)

3/4 cup heavy cream

2 teaspoons fresh lemon juice

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Melt 3 tablespoons butter over medium-high heat in a large pot. Add mushrooms, salt, and pepper; cook until mushrooms release moisture and brown, about 10-12 minutes. Remove and set aside.
Add remaining butter; sauté onions until softened and translucent, about 8 minutes.
Stir in garlic; cook 1 minute.
Sprinkle flour over onions and garlic, stirring constantly; cook 2 minutes to eliminate raw flour taste.
Slowly add white wine, scraping browned bits from pot bottom.
Add chicken broth, parmesan rind, and thyme; bring to a simmer. Cook uncovered for 20 minutes.
Remove parmesan rind; blend soup smooth using immersion blender.
Return mushrooms to pot; if thicker soup desired, stir in cornstarch slurry and simmer 3-5 minutes.
Reduce heat to low; stir in heavy cream and lemon juice; heat gently without boiling.
Adjust seasoning with salt and pepper; serve warm.

Use vegetable broth for vegetarian version.

Substitute cremini mushrooms with shiitake or portobello for different flavor.

Add fresh herbs like parsley or tarragon to enhance aroma.

Swap heavy cream with coconut or cashew cream for dairy-free option.

Garnish with sautéed mushrooms or drizzle truffle oil for luxury.