Broccoli celery cream soup with mushrooms

• 1 medium head onion, peeled, chopped
• 3 cups turkey/veggie broth (I used frozen broth)
• 1 bunch of celery, chopped
• 2 head broccoli with stems, chopped
• salt to taste
• 2 cloves garlic, minced

Instructions

• Put the peeled and chopped onion with the broth into a pot and start to heat it on a low setting.
• Add the chopped broccoli, celery, salt and water that covers the veggies only halfway through with the broth.
• Steam-cook the veggies, while they get soft.
• When done, blend them and add the minced garlic.

Mushroom topping

• 1 medium head onion, peeled and chopped
• 1 bunch of enoki mushroom, dirty end chopped off, rest sliced into two
• 4 oz shiitake mushroom, chopped
• 12 oz baby bella mushroom, chopped
• 1/2 tsp garlic powder
• 1/2 tsp dried tarragon
• salt to taste

Instructions

• Put the peeled, chopped onion into a pan on low heat and sautee it.
• Add the chopped mushrooms, spices, salt, stir and cover. Sautee them on a low heat.