Creamy Mushroom Soup With Tarragon

• 2 teaspoons butter
• 1 3/4 cups chopped onions
• 1/3 cup dried porcini mushrooms (about 1/2 ounce)
• 1 teaspoon minced fresh tarragon
• 1/2 teaspoon chopped fresh thyme
• 1 bay leaf
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/2 teaspoons sea salt, divided
• 1/2 teaspoon cracked black pepper
• 1 (8 ounce) package button mushrooms, chopped
• 1 (8 ounce) package cremini mushrooms, chopped
• 1 slice whole wheat bread (1 1/4-ounce slice)
• 5 1/2 cups water
• 1 vegetable bouillon cubes or 1 mushroom bouillon cube
• 2/3 cup half-and-half
• 2 tablespoons chopped fresh chives

1. Melt butter in a large Dutch oven over medium-high heat. Add onion, porcini mushrooms, tarragon, thyme, and bay leaf; saute 10 minutes or until onions are lightly browned.
2. Add garlic, and cook 2 minutes, stirring frequently. Add wine, scraping pan to loosen browned bits. Add 1 teaspoon salt, pepper, button mushrooms, and cremini mushrooms. Cook 10 minutes, stirring occasionally.
3. Place bread in a food processor; pulse 5 times or until crumbly. Add the breadcrumbs, water, and bouillon cube. Reduce heat; simmer 20 minutes. Discard bay leaf.
4. Place about 2 1/2 cups mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl.
5. Repeat procedure with remaining mushroom mixture, 2 1/2 cups at a time. Stir in 1/2 teaspoon salt and half-and-half. Top each serving with 1 teaspoon chives.

butter, onions, porcini mushrooms, tarragon, thyme, bay leaf, garlic, white wine, salt, cracked black pepper, button mushrooms, cremini mushrooms, whole wheat bread, water, vegetable bouillon, fresh chives

Taken from www.food.com/recipe/creamy-mushroom-soup-with-tarragon-342542 (may not work)