whole with the top sliced off and drizzled with olive oil inside. wrap in
tinfoil. oven at 370 F and it should take about an hour.
meanwhile,
rehydrate your dried mushrooms as the package instructs if using dried. saute
your veggies in about 2 Tsp olive oil (maybe less if possible). do not salt
your veggies while sauteing. you can add your tarragon and thyme in when they
are almost done. when everything is done and mushrooms look yummy and golden
transfer to a sauce pan (3-4 quart works for me). reserve a few mushrooms for
garnish. squeeze the water from the rehydrated mushrooms and chop them up a
little and add them with the roasted garlic cloves to the pot. add chicken
broth, a little less than you think you might need because you don’t want your
end product to be too thin. bring to a boil then lower to a simmer. when
everything has been heated through take off the stove and get your immersion
blender in there and blend away…blend it to the texture you like. i like it
creamy. you might need to add more broth at this point (heat through if you add
more). when you have it just right check for seasoning…salt and pepper to
your liking. i like the base creamy, then i add a few whole reserved mushrooms
or use as garnish.
reheat just before service. this soup can be made ahead
and keeps well for a few days.
NOTE..the fresh thyme is for
presentation and photos only
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