Mushroom Soup (Good Even if You Hate Mushrooms)

• 1 12 lbs button mushrooms
• 12 lb shiitake mushroom
• 3 quarts chicken stock
• 2 tablespoons olive oil
• 6 stalks chopped celery
• 2 medium onions, chopped
• 4 medium carrots, chopped
• 4 leeks, chopped (white part only)
• 4 crushed garlic cloves
• salt and pepper, to taste
• 1 cup butter
• 1 cup all-purpose flour
• 2 tablespoons butter
• 2 (14 ounce) canned tomatoes, drained and chopped
• 2 cups cream

1. Remove stems from mushrooms; slice 6 cups worth caps.
2. Set sliced mushrooms aside.
3. Place mushrooms stems and remaining caps in stockpot with chicken stock and boil.
4. Lower heat to simmer and cook 30 minutes.
5. In a saucepan, heat olive oil and saute celery, onion, leeks, carrots, and garlic over medium heat until onions are translucent.
6. Season with salt and pepper.
7. Add vegetable mix to chicken stock and bring to a simmer.
8. In a small saucepan melt 1 cup of butter over low heat.
9. Add flour to make a roux and cook till bubble about 5 minutes Stir roux constantly so it doesnt burn.
10. Add 16 cups well strained stock.
11. Simmer on low 20 + minutes Remover soup and puree
12. Heat 2 tablespoons butter in saute pan and 6 cups shiitake mushrooms and saute 5 minutes over medium heat.
13. Add tomatoes to soup and cook 5 minutes Season with salt and pepper.
14. Add heavy cream and heat through.
15. Add this mix to soup and stir well.

mushrooms, shiitake mushroom, chicken stock, olive oil, celery, onions, carrots, leeks, garlic, salt, butter, flour, butter, tomatoes, cream

Taken from www.food.com/recipe/mushroom-soup-good-even-if-you-hate-mushrooms-115309 (may not work)