| 1. |
Preheat oven to 350 degrees. |
| 2. |
Cut tops off of 3 heads of garlic; drizzle with olive oil; wrap in foil. Bake until tender, 45 minutes. Cool, then squeeze between fingers to remove cloves. |
| 3. |
In saucepan melt butter. |
| 4. |
Add onion and thyme; cook 6 minutes. |
| 5. |
Add roasted garlic and remaining raw (peeled) cloves; cook 3 minutes. |
| 6. |
Add broth; cover and simmer until garlic cloves are tender, 20 minutes or so. |
| 7. |
While broth is simmering, sauté mushrooms. |
| 8. |
Add 3/4 of sautéed mushrooms to simmered soup. |
