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 ¼ 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
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.
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.
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.