2 TBSP butter or olive oil
1 stalk celery
1 shallot, chopped
1 clove garlic, minced
4 oz. shiitaki mushrooms, stems removed and chopped (about 2 cups)
1/4 cup white wine or sherry
1 1/2 lbs. chestnuts, roasted and shelled (or one 24oz. jar)
1/4 tsp. freshly grated nutmeg
1/8th tsp. ground cloves
4 cups low-sodium vegetable broth
1 1/2 cups milk or milk substitute, plus more as needed
Salt and pepper to taste

Rosemary-Garlic Croutons

4 cups rustic Italian or French bread, cut into 1/2 inch cubes
2-3 cloves garlic, minced
1/2 tsp. fresh or dried rosemary, chopped fine
3-4 TBSP olive oil
Pinch of salt