Creamy Roasted Mushroom Soup

I found this recipe on Epicurious and I love it!

I will make this again and again :)

You will need:

• 12 oz portobello mushrooms, stemmed, caps cut into 3/4-inch pieces
• 12 oz shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
• 4 or 5 tablespoons olive oil
• 6 cups (or more) vegetable broth (BTB to the rescue!)
  

• 1 1/2 tablespoons butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 cup plus 2 tablespoons Madeira wine/sherry
  
• 3 tablespoons all purpose flour
• 1 cup half and half
  
• 3/4 teaspoon chopped fresh thyme

Preheat oven to 400°F. Line a large baking sheet with foil (spray with Pam or the like). Drizzle mushrooms on each sheet with 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 1cup of broth in blender/food processor until smooth. Set mushroom puree aside.

Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté 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 remaining 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.

Serve with some crusty bread, and enjoy!