meanwhile, rehydrate your dried mushrooms as the package instructs if using dried. saute your veggies in about 2 Tsp olive oil (maybe less if possible). do not salt your veggies while sauteing. you can add your tarragon and thyme in when they are almost done. when everything is done and mushrooms look yummy and golden transfer to a sauce pan (3-4 quart works for me). reserve a few mushrooms for garnish. squeeze the water from the rehydrated mushrooms and chop them up a little and add them with the roasted garlic cloves to the pot. add chicken broth, a little less than you think you might need because you don’t want your end product to be too thin. bring to a boil then lower to a simmer. when everything has been heated through take off the stove and get your immersion blender in there and blend away…blend it to the texture you like. i like it creamy. you might need to add more broth at this point (heat through if you add more). when you have it just right check for seasoning…salt and pepper to your liking. i like the base creamy, then i add a few whole reserved mushrooms or use as garnish. reheat just before service. this soup can be made ahead and keeps well for a few days.
NOTE..the fresh thyme is for presentation and photos only