In a large stockpot over medium heat, melt the butter. Add the mushrooms and shallots. Saute for 15 minutes until soft and fragrant. Add the garlic and 1 sprig of thyme and saute for 2 minutes.

With a wooden spoon, slowly stir in the flour (it may be thick and dry, but that is totally okay). Slowly with the wooden spoon, stir in the wine, stirring continuously until everything is well blended. Then, again, slowly stir in the broth. Use an immersion blender to blend the soup--but you can leave it as "chunky" as you want or make it as smooth as you want.

Over low heat, stir in the cream and season with salt and pepper. Heat but don't boil the soup--for about 20 minutes so the soup's flavor can deepen. Serve with crusty bread and a side salad.