WILD MUSHROOM SOUP INSPIRED BY SEINFELD

Place porcini mushrooms in a metal bowl. Bring chicken stock to a boil, and pour over mushrooms, setting aside to steep for 30 minutes, stirring occasionally.

In a large stock pot, heat half olive oil over medium heat, adding fresh mushrooms once shimmering. Cook until the mushrooms are soft and well-browned, about 10 minutes, and set aside. Add the other half of olive oil to the same pot, and sauté garlic until fragrant, about 30 seconds.  Add celery and onions, sautéing over medium heat for 7-10 minutes, or until a dark fond forms on the bottom of the pot. Increase the heat to medium-high, and deglaze pot with sherry, scraping fond off the bottom. Add fresh parsley, thyme, and soaked porcini mushrooms, and simmer for 30 minutes, diluting with remaining chicken stock (or more if desired) if mushrooms are too strong.

Pour soup into the jar of a high-powered blender, and season with salt and pepper.  Blend until nearly smooth, stop the blender, and add torn bread pieces.  Turn the blender on high, and while running, stream olive oil in through the top, until soup is creamy and emulsified.

In 4 warm, shallow soup bowls, pile a handful of wild mushrooms in the center of each bowl.  Pour soup around the mushrooms, until soup comes halfway up their side.  Grate lemon zest over top, sprinkle with a bit of chopped fresh parsley, and drizzle with olive oil and crème fraîche.