Servings: Makes 7 1-cup servings
Ingredients 1/4 teaspoon olive oil1 yellow onion , chopped1 stalk celery , chopped1 carrot , chopped1 teaspoon garlic , minced2 cups packed shiitake mushrooms , sliced2 cups packed oyster mushrooms , sliced3 cups packed portabella mushrooms (remove gills before slicing)2 teaspoons fresh thyme , chopped1 teaspoon fresh oregano , chopped7 cups vegetable stockSea salt and fresh ground pepper to tasteEnoki mushroom ends trimmed to 1 inchChives , to garnish
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.