Mushroom Soup: This is a very easy recipe, but it is creamy (without using any cream) and tasty. My family asks for it around the holidays or when it is chilly outside. 1.5 lbs assorted mushrooms (if you can find/afford morels, use some with other shrooms in soup and rough chopped as a garnish) (no canned or jarred mushrooms) 4-6 quarts chicken broth 1 garlic bulb finely cut juice of one lemon salt and pepper Melt butter in pot over medium. Saute garlic for a minute or two. Add mushrooms and sauté until they give up their liquor and get soft. Add salt and pepper. Add broth and lemon juice (I sometimes add a little sherry or dry white wine) and bring to a boil. Lower heat and simmer about 30 minutes. Use a wand in pot to chop mushrooms very fine. (Or use blender working in batches). Garnish with rough chopped mushroom pieces, chives, parsley, etc.