Roasted Mushroom And Brown Butter Soup | Donna Hay

Ingredients

• 2 bulbs garlic
• 750g medium button mushrooms
• ¼ cup (60ml) extra virgin olive oil
• sea salt and cracked black pepper
• ⅓ cup (10g) dried porcini mushrooms
• 1 cup (250ml) boiling water
• 50g unsalted butter
• 3 white onions, thinly sliced
• 2 tablespoons white balsamic vinegar
• 3½ cups (875ml) chicken stock
• 150g button mushrooms, extra, thinly sliced
• 50g unsalted butter, extra
• ¼ cup chervil leaves