"This is a light soup, can be used as a main dish or as a complement to an entree. I kinda made this up a few years ago and having been fiddling with it ever since. You can substitute any type of mushroom you wish or even go for a mix of mushrooms. You can use olive oil instead of butter but I think that olive oil overpowers the taste of the mushrooms.
The celery, onions, and garlic does not kill the flavor of the mushrooms. When you simmer the soup, the mushroom flavor comes to life. Feel free to change this one up and share your experiences and modifications."
2) Separate caps from stems of mushrooms. Slice caps then cut in half. Chop stems.
3) In a saucepan, melt butter. Saute celery and onion. Salt and pepper to taste.
4) Add garlic and mushrooms. Mushrooms will soak up the majority of the butter. Cook as is for approximately 3-5 minutes. DO NOT BURN!
5) Add wine. This will release a lot of liquid from your mushrooms. Cook for around 3 minutes or so. You really are just trying to take some of the alcohol out of the wine, but cook to your discretion.
6) Add the chicken stock. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes.