Roasted Garlic & Porcini Mushroom Soup

There are two things I'd absolutely  have a hard time existing without, and even if I could manage to survive, life would just be a bit less pleasant for me without either of them - Autumn and Garlic.

Sure, the recent hot and humid spell here in the northeast made the crisp air and vivid colors of autumn appear light years away, however, awaking this morning to mid- fifties temperatures and highs today lucky to reach the low-seventies at best, has me once again dreaming of my favorite season.

One of my favorite autumn pastime's is making soup from the season's bountiful harvest. Today, I decided to utilize my all-time favorite ingredient "garlic" and one of my favorite mushrooms - the "porcini". I like my Roasted Garlic & Porcini Mushroom Soup with a bit of a bite, hence the black pepper, but feel free to omit or adjust according. Either way, this one's for my fellow garlic lovers... enjoy!

Ingredients:

• 25-30 cloves of garlic, unpeeled
• 15-20 cloves of garlic, peeled
• 32 oz chicken broth
• 1 medium/large onion (1-1/2 to 1-3/4 cups), sliced thinly
• 2 tbsp olive oil
  
• 2 tbsp butter
  
• 0.5 oz dry porcini mushrooms
• 1-1/2 tsp fresh thyme, minced
• 1/2 pint heavy whipping cream
• 1/8 tsp black pepper (optional)
  

Preparation:

1. Preheat oven to 350º
2. In a baking dish, coat the 25-30 unpeeled cloves of garlic with 2 tbsp olive oil and sprinkle with salt and pepper. Cover and bake for 45 minutes.
   
3. Take dry porcini mushrooms and place them in 32 oz chicken broth to rehydrate (20-30 min)
4. Remove roasted garlic from oven and set aside to cool. When cool, squeeze garlic into a small bowl. They should be soft and tender, and easily removed from skin.
5. In a large saucepan, melt 2 tbsp butter over medium heat.
6. Add onions, thyme and pepper. Cook 5 to 8 minutes, or until onions are translucent.
7. Add roasted garlic and raw garlic bulbs and cook approximately 5 minutes or so. While stirring, scrape whatever crisp pieces collect at bottom of saucepan as there is a lot of flavor there.
8. Add the re-hydrated mushrooms, as well as the chicken broth now infused with porcini essence. Cover and simmer for 30 minutes.
9. After soup has simmered for 30 minutes, I use an immersion blender to blend everything into a smooth consistency. If you do not have an immersion blender, use a standard blender and return soup to saucepan when done.
10. Slowly whisk 1/2 pint of heavy whipping cream into soup and return to steady simmer.
11. Remove from heat and serve with a sprinkle of grated Romano cheese and a couple of croutons.
    

Raw garlic left unpeeled, ready to roast.

Coated with EOO with a sprinkle of sea salt & pepper.

The end result is a golden-brown and tender clove of garlic with an aromatic nutty flavor.