Step 1

Preheat the oven to 400°F

Step 2

For the garlic bread, slice through the crusty bread 1 inch apart, but not all the way through

Step 3

Stir together the almost-melted very soft butter with garlic, cheeses and parsley and season liberally with salt and pepper

Step 4

Fill the sliced bread using small offset spatula or small rubber spatula

Step 5

Wrap bread in foil, bake 12 to 15 minute until hot, then uncover and bake a few minutes more to brown top

Step 6

For the soup, in a deep soup pot or risotto pot, heat EVOO and melt butter into it over medium high heat

Step 7

Listicle: 10-Quart Covered Stockpot Add mushrooms and brown them 8 to 10 minutes, then add salt and black pepper, shallots, garlic, thyme and sage and stir 2 minutes more

Step 8

Add flour and stir 1 minute

Step 9

Add Marsala and stir

Step 10

Add the broth or stock, bring to simmer, then add heavy cream and white pepper and reduce heat to low

Step 11

Simmer gently 20 minutes

Step 12

Stir in chives and serve with garlic bread