• Wash and dry produce. Place 1 TBSP butter (2 TBSP for 4 servings) in a small bowl to soften. Trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!) Halve, peel, and dice onion into 1⁄2-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, 3⁄4 tsp garlic powder (you’ll use the rest later), and 4 TBSP butter (all the thyme, 1 1⁄2 tsp garlic powder, and 8 TBSP butter for 4 servings). 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 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.

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