1 large white cooking onion, diced
4 cups portobello mushrooms, chopped
4 cups button mushrooms, chopped
2 cups shitake mushrooms, chopped
3 cloves of garlic, chopped
4-5 cups of chicken stock, or enough to cover mushrooms
3 oz. Butter and 3 oz. Flour mixed together in equal parts.
1 1/2 oz. Butter to saute onions and mushrooms
1 tsp. Dried oregano
Salt and pepper
In a large 4 litre pot sauté onions in butter until translucent, then add the garlic and mushrooms. Cook until the mushrooms have melted by half.
Add enough chicken stock to cover the mushrooms, then add the butter, flour mixture and oregano and let simmer for 45 minutes. Blend with a hand mixer until smooth.
Season with salt and pepper to taste.
Note: you could also use a couple of potatoes to thicken the soup instead of the butter and flour mixture if you like.