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Melt butter. Add onion, garlic and thyme. Stir for 1 min. Add mushrooms, salt and pepper. Cook 3 to 4 min. Add flour and cook 1 more min. Remove from heat and add stock. Return to heat and bring to boil, stirring. Reduce heat and simmer 2 min. Whisk cream into soup and reheat gently, stirring.
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