Roasted Button Mushroom Soup with Toasted Chorizo-Potato Raviolis

A long time ago, I used to cook for my uncle Philippe, my mother’s younger brother, who was a butcher by trade, and his close friends, because he was so eager to learn how to cook. During the holidays, they would pony up the money to buy the ingredients and he and I would cook together six-course meals for the eight of us for a week. That way I learned a lot of butchering techniques from him, and he learned cooking techniques from me, particularly how to refine stocks and j