Wild Mushroom Soup

• 2 tablespoons minced garlic
• 1 cup oil
• 2 lbs shiitake mushrooms
• 2 lbs oyster mushrooms
• 2 lbs fresh porcini mushrooms
• 2 lbs morels
• 15 quarts brown veal stock
• 4 ounces parsley, minced
• 4 tablespoons mint, minced
• salt
• black pepper

1. Saute the garlic in the oil until fragrant.
2. Add the mushrooms and cook until the mushrooms' liquid has exuded and cooked dry.
3. In a large soup pot, bring the veal stock to a boil.
4. Reduce to a simmer.
5. Add the parsley, mint, salt, pepper and cooked mushrooms and garlic.
6. Simmer 15 minutes and serve.

garlic, oil, shiitake mushrooms, mushrooms, porcini mushrooms, morels, brown veal stock, parsley, mint, salt, black pepper

Taken from www.food.com/recipe/wild-mushroom-soup-321419 (may not work)