Mushroom Soup with Roasted Garlic & Thyme

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1 Tbsp. olive oil
1 large yellow onion, diced
1 1/4 lb. mushrooms; a combination of portobello, button and shiitake is nice
Kosher salt and freshly ground black pepper to taste
1/4 cup sherry
8 cups chicken or vegetable broth
1/4 cup Arborio rice
2 ribs celery, diced
2 tsp. fresh thyme
Roasted Garlic to taste (recipe follows)
1-1/4 cup Greek-style yogurt
  Lemon zest as needed (reserve the juice)
2 to 3 Tbsp. chives, cut in 1/2-inch sticks

Place a 4 quart soup pot over medium high heat. Add the olive oil and onions; sauté until onions are translucent and golden. Meanwhile clean and coarsely chop the mushrooms. When onions are ready add the mushrooms to the pot along with some salt and pepper and cook, stirring frequently until the mushrooms give up their liquid and begin to turn a darker brown. Add the sherry and continue cooking until pot is dry.

Add the broth, rice, celery and thyme, bring to a boil and simmer 15 minutes or so until the rice is cooked. Meanwhile, place the yogurt in a small mixing bowl and season to taste with the lemon zest, salt and pepper; set aside.

 Add the roasted garlic to the pot (you can probably use most of the head) and puree the soup in a blender in batches or with an immersion blender until smooth. Check seasoning and add a little of the reserved lemon juice if needed. Transfer to soup bowls and top with a dollop of the lemon yogurt and a sprinkle of chives.

Makes 6 servings.

Roasted Garlic
1 head garlic
1 tsp. olive oil

Preheat oven to 350 degrees. Slice the top off the head of garlic and drizzle with the olive oil. Place in an ovenproof casserole, cover and bake 45 minutes to a hour until the garlic is very soft and you can squeeze the cloves out of the skin.