Name: Creamy Roasted Mushroom Soup
Yield: Makes 8 to 10 Servings
Ingredients: 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

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