30 Min

• 1 bunch Celery, finely chopped
• 8 oz Cremini Mushrooms, roughly chopped
• 2 Tbsp Olive Oil
• 1 Yellow Onion, diced
• 1 Garlic Clove, roughly chopped
• 5 cups Chicken or Vegetable Broth 
• Zest from ½ a Lemon
• Sea Salt and Freshly Cracked Black Pepper

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.