Recipe by Rachael Ray
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.
- 6 as a starter or 3 to 4 as a mainServings
- 2 large heads of garlic, ends cut to expose the cloves
- 2 tbsp. EVOO, plus more for drizzling
- Salt and pepper
- 6 cups vegetable stock
- 1 cup dried porcini mushrooms or mixed dried mushrooms
- 4 tbsp. butter, cut into pieces
- 1 1/4 to 1 1/2 lb. fresh mushrooms, wiped clean and sliced
- A small handful each of fresh thyme and rosemary leaves, chopped (about 2 tbsp. each before chopping)
- 1 onion or 3 small shallots, chopped
- 1 cup marsala
- 1 cup heavy cream
- Finely chopped fresh chives and/or flat-leaf parsley, for serving
1. Preheat the oven to 375°. Place the garlic heads on a sheet of foil. Drizzle with EVOO, season with salt and pepper, and wrap up tightly. Place on a large baking sheet and roast until very soft, about 1 hour. Let cool, then squeeze the garlic from the skins onto a cutting board. Using the flat side of your knife, smear the garlic across the board, creating a paste.
2. In a large pot, bring the stock and dried mushrooms to a low boil over medium-high heat. Simmer until the mushroom are soft, about 20 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board, reserving the stock in the pot. Chop the mushrooms.
3. In a Dutch oven or soup pot, heat 2 tbsp. EVOO, two turns of the pan, over medium-high. Melt the butter into the oil, then add the fresh mushrooms, thyme, and rosemary. Cook, stirring often, until the liquid from the mushrooms evaporates and the mushrooms are well browned, about 20 minutes; season.
4. Add the onion and garlic paste and stir another minute or so. Add the marsala and cook, stirring, until the liquid is absorbed. Pour in the mushroom stock, leaving behind any grit in the bottom of the pot. Stir in the chopped reconstituted dried mushrooms and the cream. Using an immersion blender, puree the soup. Cover to keep warm. Serve in small bowls topped with chives and/or parsley.