For the croutons:

• Add butter and herbs to a large skillet, preferably cast iron,
• cook over medium-high heat until butter is brown and herbs are beginning to crisp.
• Add bread chunks to skillet and toss to coat as evenly as you can in the butter and herb mixture.
• Sprinkle with a bit of salt and a good grinding of black pepper if desired.
• At this point you can turn the heat down a bit and continue cooking, stirring often, until bread is crisp all over but still with a bit of chew on the inside.
• Or, you can spread the mixture evenly onto a large baking tray and place in a 300 degree oven for about 20-30 minutes for some hands-off cooking time.
• Allow to cool to room temp while you prepare the soup. Or once cool, store in an airtight container until ready to serve.

For the roasted mushrooms:

• place mushrooms, herbs, and butter onto a large, rimmed baking tray. Sprinkle with salt and pepper.
• Roast in a 400 degree oven for 25-30 minutes until mushrooms are browned and crisp. They will shrink a TON. See my photos.
• Remove from oven and let sit at room temperature while you prepare the soup!

For the soup:

• Heat 1 tablespoon butter in a saucepan and add mushroom stems. Cook for a few minutes until stems begin to brown. Add stock, 1 cup of water, and 4 sprigs of thyme. Bring to a boil and let simmer while you prepare the mushrooms.
• In a large pot or dutch oven, melt 2 tablespoons butter and add onion and a good pinch of kosher salt. Cook over medium heat until onion softens and begins to brown. Add sliced mushrooms, garlic, chopped thyme, bay leaf, salt and pepper, and cayenne and white peppers. (At this point you might think I'm crazy, but just trust me! The mushrooms cook down quite a lot during the next few steps.)
• Stir, and cover with a tightly fitting lid for 5 minutes.
• After 5 minutes, stir again, replace lid and cook for another 5 minutes.
• At this point your mushrooms will be very soft and have quite a bit of liquid.
• Remove the lid and continue cooking over medium-high heat, stirring occasionally, until liquid has evaporated, about 10 minutes. Add wine and cook, again,  until most of the liquid has evaporated. Add the final tablespoon of butter, once melted add flour and stir for a minute or so until you can't see the white of the flour anymore and the mushroom mixture becomes thick and pasty.
• Strain the mushroom/chicken stock directly into the soup pot containing the mushrooms, and cook for 15 minutes over medium-low heat, stirring and scraping the bottom occasionally.
• After 15 minutes you will have a thick, almost gravy-like consistency. Add cream and half and half. Stir to combine and heat through, but make sure not to boil. Taste for salt and pepper, adjusting as needed.
• Serve in big bowls topped with torn bread croutons and roasted mushrooms.
• Enjoy!