Add the olive oil to a large soup pot over medium heat. Once the olive oil is hot, add the the diced onions, sliced mushrooms, kosher salt, pepper, and crushed red pepper flakes. Cook 10 to 12 minutes, stirring occasionally.

Add the garlic and 1 1/2 Tbsps of the fresh thyme leaves, cook for 1 minute.

Add the chicken broth and wine wine, turn the heat up to high and bring to a boil. Then turn the heat to low and simmer for 10 minutes, stirring occasionally.

Using an immersion blender, blend the soup until desired consistency.

Note: If you don't have an immersion blender, transfer the soup in small batches to a regular blender. Wait until soup is room temperature if using a regular blender, the steam from hot soup will cause the blender lid to blow off.

Once the soup is blended, add the heavy cream and 4 oz. of the cheese, bring the soup back up to a boil, then reduce heat and simmer 5 to 10 more minutes, stirring occasionally. Taste for seasoning and add kosher salt, pepper, and crushed red pepper flakes if needed.

Serve with remaining thyme leaves and cheese sprinkled over top.