Creamy Roasted Mushroom Soup

Instructions

1. 1

   Preheat oven to 400°F. Line 2 large baking sheets with foil.

2. 2

   Divide mushrooms between prepared baking sheets. Drizzle each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil.

3. 3

   Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.

4. 4

   Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.

5. 5

   Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 8 minutes.

6. 6

   Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes.

7. 7

   Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree.

8. 8

   Simmer over medium heat until slightly thickened, about 10 minutes. Season to taste with salt and pepper.