8 cups homemade vegetable stock or 4 cups store bought stock plus 4 cups water

1 oz. package of dried porcini mushrooms

1 1/2 lb. mixed fresh wild mushrooms, such as shiitake, oyster, crimini, etc..

8 tbsp butter, room temperature

1 1/2 cups chopped celery

1 cup sliced shallots

1/2 onion, minced

3 garlic cloves, minced

1/2 cup dry white wine

1/2 cup dry sherry

1/4 cup flour

1/2 cup whipping cream

Sea salt

Black pepper

Put the stock and water in a pot. Add in the stems from the fresh mushrooms and the package of porcini mushrooms. Bring to a boil and allow to simmer for 30 minutes.

Meanwhile clean and slice the mushrooms. Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, and onion and sauté until onion is translucent. Add in garlic and saute a minute more. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes

Strain the stock and chop up the pieces of porcini mushroom and add them to the mushroom mixture.Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often. Stir in cream. Season with salt and pepper. If needed add a squirt of agave just to blend the flavors.

Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve.