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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