Ingredients

• 8 tablespoons (1 stick) butter, room temperature
• 2 cups sliced celery
• 1 cup sliced shallots
• 1 chopped leek or small onion
• 3 garlic cloves, minced
• 3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces)
• 3 cups sliced crimini mushrooms (about 6 ounces)
• 3 cups sliced oyster mushrooms (about 4½ ounces)
• 1 oz dried porcini mushrooms, reconstituted in 2 cup boiling water
• ½ cup dry white wine
• 1 cup dry Sherry
• ½ cup all purpose flour
• 8 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream

Procedure

• Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
• Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes.
• Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve.