Creamy Roasted Mushroom Soup

Directions

1. 1
   Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. 2
   Place mushrooms in a single layer onto the prepared baking sheet.
3. 3
   Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
4. 4
   Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once.
5. 5
   Let cool before coarsely chopping; set aside.
6. 6
   Melt butter in a large stockpot or Dutch oven over medium heat.
7. 7
   Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
8. 8
   Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
9. 9
   Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
10. 10
    Stir in mushrooms; simmer until thickened, about 10-15 additional minutes.
11. 11
    Remove from heat; stir in heavy cream.
12. 12
    Serve immediately.