Cream of 3 Mushroom Soup

The title is misleading - there is no cream, only low-fat milk. Since the roast pumpkin soup was so good, went back to Emeril Lagasse for more inspiration. This recipe is his as well (http://www.foodnetwork.com/recipes/emeril-lagasse/cream-of-wild-mushroom-soup-with-cheesy-garlic-croutons-recipe/index.html). I pretty much followed the same recipe, making some substitutions/ modifications based on availability and need.

Ingredients
2 medium onions, finely diced
2 celery stalks, sliced
1/2 tsp chill powder
6-8 medium garlic cloves, finely minced
300 gms button mushrooms, washed, stalks removed, and sliced
1/2 cup dry oyster mushrooms (I get these at Dorabjee's in Pune)
1/2 cup sliced, dry shitake mushrooms
3 tbsp scotch
3 cups chicken stock (I just made it with a maggi stock cube)
1.2 tsp dried thyme
1/2 tsp ground black pepper
Salt to taste
1 cup low-fat milk
1 tbsp butter
2 tbsp olive oil

Method
In a deep pot, heat the butter. Add the onions, celery and chilli powder. Saute on medium-high for 3-4 minutes. Next add the garlic. A minute later, add the mushrooms, salt, pepper, thyme and saute for 10 minutes or so. Though the shitake and oyster mushrooms are dry, they soften up and will cook through later when you add the liquid. Next, add the scotch and continue sauteing. The liquid will dry up in about 2 minutes. Now add the stock, and let the mushrooms simmer, uncovered, until cooked - about 12 minutes. Take off heat and allow to cool. I use a blender to puree so it is important that the liquid be cool. I hurried once and put in the soup while still warm - of course, the blender exploded and I had nasty burns on my face, neck and arms for a while. So really, let the liquid cool and puree in batches - never fill more than halfway.

Return the puree to the pot, add the milk, mix and reheat slowly. Check and adjust seasoning. To serve, you could add a dollop of fresh cream or yoghurt. Even a sprinkling of parmesan. Serve with any crusty bread - I used toasted garlic bread.