yields: 6 servings

ingredients

1 Remove the stems and the gills from the portobello mushrooms, and cut the mushrooms into ¾ inch pieces. Stem the shiitake mushrooms and also cut them into ¾ inch pieces.
2 In large bowl sprinkle olive oil onto mushrooms and then toss with generous helping of salt & pepper.
3 Line the pans with aluminum foil. Divide the mushrooms between the two baking sheets and cover with more aluminum foil. Place in 400° F oven for 30 minutes.
4 Uncover the baking mushrooms after 30 minutes and then allow to bake an additional 15 minutes or until the mushrooms are tender yet moist.
5 Allow mushrooms to cool slightly and then puree one baking sheet of mushrooms and 14 ounces of vegetable stock until smooth.
6 Melt the butter in the large pot over medium-high heat.
7 Sauté onion and garlic for about 8 minutes, or until the onion is tender.
8 Add Madeira and simmer until mostly evaporated.
9 Add the flour and stir for 2 minutes. Then add the remaining unused vegetable stock, cream, and thyme. Stir in the remaining mushroom pieces and puree.
10 Simmer on medium heat for about 10 minutes or until thickened. Season to taste with additional salt or pepper.
11 Enjoy!