Servings: Makes 7 1-cup servings
Heat olive oil in a medium saucepot over medium-high heat. Add onion, celery, garlic and carrots, and cook, stirring. Add mushroom and sauté 10 minutes, stirring. Add the stock and simmer 20 minutes.
Carefully ladle soup into a blender and blend until smooth. Return a pan and heat until hot. Season with salt and pepper to taste.
Garnish with enoki mushrooms and chives.