Creamy Roasted Mushroom Soup
1 pound portobello mushrooms, stemmed, dark gills removed, caps
cut into 3/4−inch pieces
1/2 pound shiitake mushrooms, stemmed, caps cut into
3/4−inch pieces
6 tablespoons olive oil
3 14−ounce cans (or more) vegetable broth
1−1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme
Preheat oven to 400F. Line 2 large baking sheets with foil. Divide mushrooms
between prepared baking sheets. Drizzle mushrooms on each sheet with 3
tablespoons oil. Sprinkle generously with salt and pepper; toss to coat.
Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking
until mushrooms are tender and still moist, about 15 minutes longer. Cool
slightly. Puree half of mushrooms with 1 can broth in blender until smooth.
Set mushroom puree aside. Melt butter in heavy large pot over medium−high
heat. Add onion and garlic and saute until onion is tender, about 8 minutes.
Add Madeira and simmer until almost all of liquid evaporates, about 2
minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir
in remaining cooked mushroom pieces and mushroom puree. Simmer over
medium
heat until slightly thickened, about 10 minutes. Season soup to taste with
salt and pepper.