Melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat in a large Dutch oven. Add 1 finely diced yellow onion and sauté for 5-7 minutes until translucent.

Add 8 cups of sliced mixed mushrooms to the pot, raise heat to medium-high and cook for 8-10 minutes until golden brown.

Stir in 3 minced cloves of garlic and 1 teaspoon of chopped fresh thyme, cooking for 1 minute until fragrant.

Pour in ½ cup of dry white wine, scraping the bottom of the pot to deglaze and simmer for 2-3 minutes.

Add 4 cups of vegetable broth and ½ teaspoon of smoked paprika. Bring to a gentle boil, then simmer covered for 15 minutes.

Remove from heat and carefully blend half the mixture in a blender with 1 cup of heavy cream until smooth.

Return the blended soup to the pot, stir to combine, and gently heat while seasoning with salt and freshly ground black pepper.