We've been posting a little lesser than usual because the weather has been so nice and I've been juggling my time between working hard in the garden and/or working in the studio with Zach. Zach's been spending lots of time cutting some really awesome large-scale stencils. I'm sure he'll write a post about them soon enough. But we do apologize for being somewhat absent. We think of the blog often and plan our meals around "Recipe of the Week." Here's our latest share ...
The best part about this recipe is all the fresh ingredients! We used thyme and tarragon from our own garden. And mushrooms, well, you'll be happy to know mushrooms made the "clean 15" list this year. This means you can go ahead and fill up your grocery basket with all sorts of mushrooms! :)
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
*1lb mushrooms (choose and/or mix from cremini, portabella, and button)
1 bay leaf
1 tbsp fresh tarragon
1/2 tbsp fresh thyme
1/4 white wine
1/4 cup half and half
2 14.5oz chicken broth
salt and pepper, to taste
* if you have an immersion blender and like a pureed soup, go ahead and slice up the mushrooms anyway you like. If you prefer a chunkier soup, skip the blender and dice up your mushrooms finely.
In a large pot, cook onions and garlic over medium-high heat until soft and fragrant.
Add mushrooms, cook until tender, 7-10 minutes.
Stir in wine and chicken stock, add bay leaf, tarragon and thyme.
Bring to a boil, then cover and simmer for 15-20 minutes.
Add salt and pepper, to taste.
* Blend, or serve as is.