1 cup shitake mushrooms
1 cup oyster mushrooms
1 cup crimini mushrooms
1 cup dried Morels, reconstituted in hot water
¾ cup sweet butter
1 cup peeled, julienned celery root
¾ cup minced shallots
1 Tbsp. minced garlic
1 Tbsp. finely chopped marjoram
4 Tbsp. all purpose flour
6 cups vegetable or chicken stock
1 ½ cup heavy cream
1/3 cup dry sack sherry
pinch nutmeg
** sea salt and freshly ground black pepper
Clean and stem mushrooms. Cut into quarters or halves, depending on size. ***Reserve 1/4 Cup of each type of mushrooms for last step of recipe****
Melt butter in four-quart stock pot over medium heat. Add mushrooms, celery root, shallots, garlic and marjoram. Cook without browning, until mushrooms have released their liquid. Sprinkle flour over mixture. Continue to cook another 2 minutes Stir constantly. Add stock. Bring to boil. Reduce heat to simmer. Cook 15 minutes. Puree mixture in blender or food processor. Return mixture to stock pot. Stir in cream. Simmer over low heat 5 minutes.
In small saucepan, heat *reserved* mushrooms with dry sack sherry. Add to pureed soup mixture. Season to taste with nutmeg, sea salt and freshly ground black pepper.

Chives Chantilly

½ cup heavy cream
1 Tbsp. lemon juice
2 Tbsp. minced chives
** sea salt and freshly ground black pepper
Combine heavy cream and lemon juice in large mixing bowl. Whisk to soft-peak stage. Add chives. Season to taste with sea salt and freshly ground black pepper. Set aside.
Presentation
1 lb. smoked duck breast, cut into 24 slices
6 slices walnut bread, toasted or grilled
6 sprigs marjoram
Ladle soup into six warm soup bowls. Place 4 slices smoked duck breast in each bowl, Top with 1 Tbsp. chive chantilly. Garnish with marjoram sprig. Place walnut bread on edge of bow.