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Heat olive oil over medium heat in soup pot or Dutch oven. Add celery, garlic, onion and mushrooms. Season with sea salt and pepper.
Sauté 5-7 minutes until mushrooms start to brown. Add broth and simmer on low 5 minutes or until celery is soft. Remove from heat and, using an immersion blender, purée soup until smooth. Alternatively, you can purée in a stand-up blender in batches.
Add lemon zest and a squeeze of lemon juice. Season with sea salt and pepper, divide between bowls and drizzle with olive oil.