CREAMY MUSHROOM SOUP
In a heavy soup pot…Sauté onions, parsnips, thyme branch and bay leaf with butter and season with salt and pepper for approximately 10 minutes.
Add the broth and soaked dried mushrooms. Bring to a boil and them simmer.
In a skillet, heat up a little olive oil and add the mushrooms. Let them brown and then slowly season with salt and pepper.
Once browned, squeeze in the head of roasted garlic and thyme leaves. Transfer the cooked mushrooms to the stock. (maybe save 1/2 cup for garnish for the finishing touch)
Simmer for about 20 minutes.
Discard the bay leaf and thyme…puree in a blender and strain through a fine sieve. Thin with more broth if needed…I like it thick!
The finishing touch is topping each bowl with a little of the un-pureed sautéed mushrooms.