SERVES 8-10
*2 Tablespoons extra virgin olive oil
*1 yellow onion, peeled and chopped
*4 cloves garlic, peeled and chopped
*8 cups shitake mushrooms, cleaned and chopped
*8 cups portobello mushrooms, cleaned and chopped
*8 cups domestic mushrooms, cleaned and chopped
*4 cups kale, spinach or Swiss chard, chopped
*5 quarts vegetable stock plus a little extra
*2 cups dry sherry
*Fresh pepper, to taste
Heat soup pot. Add oil. Sauté onion until soft. Add garlic and sauté a 2-3 more minutes. Start adding mushrooms little by little and sauté until they are soft. Add greens, vegetable stock and sherry. Bring to a boil and then lower to a simmer and simmer for 45 minutes.
With a hand blender, blend soup to your desired consistency. Add pepper to taste.