This is such a versatile soup. Depending on the mushrooms you use the taste changes from more mellow to a more earthy flavor. You can use one kind of mushrooms or whatever ones you want.
prep time5 Min
cook time50 Min
each cremini mushrooms, porcini mushrooms, oyster mushroom, wood ear mushrooms
salt and pepper
olive oil and chives for garnish
How To Make
If any of the mushrooms you are using are dried place them in hot water for 30 minutes.
In large Dutch oven place the butter and bacon grease. Add the onion, celery, and garlic. Saute for 10 minutes. Stir in the mushrooms and saute another 10 minutes. Add the chicken stock and sherry. Bring to a boil.
Reduce heat to low and simmer 30 minutes. Puree with an immersion blender or food processor until smooth.Add the lemon juice and taste to adjust seasoning for salt and pepper. Serve drizzled with a little olive oil and sprinkled with chives
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