Melt 1 tablespoon each of butter and oil in a large frying pan over low heat. Add the chopped onion and garlic and sauté until tender and soft. Do not allow to color. When softened and transparent, add the chicken pieces to the pan with the onions and garlic. Increase heat to medium, and, stirring often, brown the chicken in the pan. After about 10 minutes, add the salt and pepper.

Now add the mushrooms to the pan. Cook with the chicken for 5 minutes, and then add the glass of white wine. Reduce heat to low again and allow to cook slowly together.

Meanwhile, in another, smaller pan, add the flour and remaining butter and stir to blend and heat together, over low heat. When the flour and butter mix form a roux and begin to brown, add one cup of the chicken broth, stirring as you go. Continue to stir and cook over low heat until the mixture thickens, and then you can add it into the chicken and mushroom mixture. Stir this to blend through, then add the thyme leaves stripped from the stalks.

Allow to simmer gently, adding the rest of the stock, and finally stir in the heavy cream. Do not allow soup to boil once the cream has been added.

Taste for seasoning and desired thickness. If desired, add more broth to thin the soup a bit, but it is meant to be fairly thick and creamy. Serve with nice crusty bread or rolls.