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"I was literally drooling when I wrote this recipe!" says Rach. The rich, creamy soup is fantastic on its own, but even better paired with the garlic bread, which Rach prepares like hasselback potatoes. The loaf is kept whole and the butter mixture is stuffed into crosswise slits, then baked until hot and crispy. Rach likes to dip pieces of it into the soup and says the combo is "shut-the-door good!"
Preheat the oven to 400°F.
For the garlic bread, slice through the crusty bread 1 inch apart, but not all the way through.
Stir together the almost-melted very soft butter with garlic, cheeses and parsley and season liberally with salt and pepper. Fill the sliced bread using small offset spatula or small rubber spatula. Wrap bread in foil, bake 12 to 15 minute until hot, then uncover and bake a few minutes more to brown top.
For the soup, in a deep soup pot or risotto pot, heat EVOO and melt butter into it over medium high heat.
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. Add flour and stir 1 minute. Add Marsala and stir. Add the broth or stock, bring to simmer, then add heavy cream and white pepper and reduce heat to low. Simmer gently 20 minutes. Stir in chives and serve with garlic bread.