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.