Remove the stems from 1 ½ pounds mixed mushrooms, such as button, portabella, shiitake, chanterelle, and morel and use the caps to prepare Roasted Mushrooms. As the mushrooms roast, finely chop the stems and prepare Cream of Cauliflower or Broccoli Soup, omitting the cauliflower or broccoli. Add the finely chopped mushroom stems with the onions and celery. Once softened, stir in the flour and add the stock. When the roasted mushrooms are finished, coarsely chop them and add to the pot. For added flavor, if desired, deglaze the roasting pan with (½ cup dry sherry or white wine) and scrape up any browned bits. Add the pan juices to the soup, bring to a simmer, and proceed as directed.