Roasted Mushroom Soup
Ingredients
- 2 pounds portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4" pieces
- 1 pound shiitake mushrooms, stemmed, cut into 3/4" pieces
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 2 medium shallots
- 3 garlic cloves, minced
- 1/4 cup Madeira
- 3 tablespoons flour
- 1 cup heavy cream
- 3/4 teaspoon fresh thyme, chopped
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