Pour 4 quarts of chicken broth into a large soup kettle and set on high heat.
Medium chop the following ingredients, and keep separate:
8 ounces Button Mushrooms;
8 ounces Shitake Mushrooms;
8 ounces Portabella Mushrooms;
8 ounces Straw Mushrooms;
8 ounces Criminey Mushrooms;
2 stalks Celery
1 Leek
1 large yellow onion
3 tbls. fresh rosemary
2- 3 inch lemongrass stems
2 ounce jalapenos
4 cloves garlic
1 medium knob fresh ginger
Lightly sauté Button Mushrooms and Leek in 4 ounces of butter; set aside.
Sauté Shitake Mushrooms, onion and garlic in 4 ounces of Olive Oil; set aside.
Sauté Portabella Mushrooms and celery in 4 ounces of Walnut Oil; set aside.
Sauté Straw Mushrooms and ginger in 4 ounces of Sesame Oil; set aside.
Sauté Criminey Mushrooms and Jalapenos in 4 ounces of Peanut Oil; set aside.
At serving time, place some of each mushroom mixture in individual soup bowls, add broth.
Add soy sauce, salt and pepper to taste. (Show #207)