2 T. olive oil

1 medium onion, peeled and diced

1 celery root, peeled and diced

1 leek, white part only, washed well and diced

2 garlic cloves, minced

1 lb. shiitake, chanterelle, porcini and/or morel mushrooms

1/2 to 1 tsp. kosher salt

1 quart chicken stock

Kosher salt and pepper

 

In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.  Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.