This is a creamy, woody, perfectly autumnal soup inspired by a trip to Butter (Alex Guarnaschelli's restaurant in Midtown). We had this rich, creamy, amazing mushroom soup; but, it was a bit heavy for my taste so I took to my kitchen to make a version light enough to enjoy for lunch. <br /> <br />I basically bought every kind of mushroom on offer at my store but you could certainly use any combination you like. And if you could score some fresh morels, that would probably be the best soup ever. <br /> <br />This could easily be made vegetarian by substituting the butter with olive oil and substituting the milk with nut milk and omitting the cheese.

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