• 1/4 teaspoon olive oil
• 1 yellow onion , chopped
• 1 stalk celery , chopped
• 1 carrot , chopped
• 1 teaspoon garlic , minced
• 2 cups packed shiitake mushrooms , sliced
• 2 cups packed oyster mushrooms , sliced
• 3 cups packed portabella mushrooms (remove gills before slicing)
• 2 teaspoons fresh thyme , chopped
• 1 teaspoon fresh oregano , chopped
• 7 cups vegetable stock
• Sea salt and fresh ground pepper to taste
• Enoki mushroom ends trimmed to 1 inch
• Chives , 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.