Cream-less Creamy Mushroom Soup

6 tablespoons olive oil

2 large garlic clove crushed

¾ cup diced carrots

¾ cup diced celery (leaves included)

1 cup diced Vidalia or yellow onion

3 cups sliced shitake or porcini mushrooms

¼ cup dried mushrooms

4 cups chicken broth

1 tsp. Thyme (or 1 tsp dried thyme)

½ tsp. crushed rosemary

1 tsp. fresh sage

In a large soup pot sauté the first 5 ingredients until the onion and celery become translucent. About 20 minutes over medium heat, be careful not to burn the garlic and onions. Add in half of the fresh mushrooms and continue to sauté for an additional 10 minutes. Add the broth and dried herbs and dried mushrooms and bring to a boil. Once boiling reduce heat to a low simmer and cover until mushrooms are soft and cooked through, about 20-30 minutes depending on the mushrooms used. Let the mixture cool slightly and transfer to a blender or food processor. Blend until smooth and creamy and return to the stove top. Sauté the remaining mushrooms with the sage in olive oil for garnish. Add the sautéed mushrooms in when serving. Serve hot with Parmesan crostini or sprinkle some goat cheese and chives for garnish.