Creamy Roasted Mushroom Soup Recipe

• 1 lb portobello mushrooms stemmed, dark gills removed, caps cut into 3/4" pcs
• 1/2 lb shiitake mushrooms stemmed, and caps cut into 3/4" pcs
• 6 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 3 can vegetable broth - (14 ounce ea) or possibly more if needed
• 1 1/2 Tbsp. butter
• 1 x onion minced
• 3 x garlic cloves chopped
• 1/4 c. Madeira plus
• 2 Tbsp. Madeira
• 3 Tbsp. all-purpose flour
• 1 c. whipping cream
• 3/4 tsp minced fresh thyme

Directions