Creamy Mushroom Soup with Thyme

Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!).

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl to soften. Wash and dry produce. 

Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and dice onion into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add mushrooms, onion, and scallion whites. Cook, stirring, until softened, 3-5 minutes.

To pot with mushroom mixture, add half the thyme, ¾ tsp garlic powder, and 4 TBSP BUTTER (all the thyme, 1½ tsp garlic powder, and 8 TBSP butter for 4 servings). (You'll use the rest of the garlic powder later.) Cook, stirring, until butter has melted and garlic and thyme are fragrant, 1-2 minutes.

Add half the flour (all for 4); cook, stirring, until everything is coated, 10-20 seconds.

Whisk milk into pot with mushroom mixture until fully incorporated. 

Add 2 cups water, stock concentrates, and 1 tsp salt (4 cups water and 2 tsp salt for 4 servings); stir to combine. Bring to a boil, then reduce heat to medium. Simmer until thickened, stirring occasionally, 8-10 minutes.

Stir in crème fraîche until combined; taste and season with salt and pepper if desired.

While soup simmers, combine softened butter with remaining garlic powder and a pinch of salt and pepper. TIP: If butter is not yet softened, microwave for 5-10 seconds.

Halve and toast ciabatta. Spread cut sides with garlic butter. Halve on a diagonal.

Divide soup between bowls. Top with scallion greens. Serve with garlic bread on the side.