"five lilies" chowder

3       tb           olive oil
   4       c            Diced yellow onions
     1/4   c            Sliced shallots
   1       tb           Chopped garlic
   1       c            Dry white wine
   1                    Bay leaf
   6       c            Mushroom stock or rich
                        chicken stock -- fat
                        Removed
                        Kosher Salt & Freshly Ground
                        Black Pepper
   2       ts           Minced fresh thyme -- (Or 1
           ts           Dried)
   2       ts           Minced fresh oregano -- (Or
   1       t            Dried)
     1/2   c            Minced celery
   1       c            Leeks, both white & tender
                        Green parts
   2       tb           Dry sherry
   2       tb           Minced chives
                        Gremolata -- * See Note

  In a medium saucepan, heat the olive oil. Add the
  onions, shallots and garlic and saute until they just
  begin to color. Transfer half of the onion mixture to
  a blender or food processor. Puree and return to the
  pan. Add the wine, bay leaf and stock and simmer for
  10 minutes. Season with salt and pepper. (The soup
  base may be prepared in advance to this point and
  stored refrigerated for up to 3 days or frozen
  indefinitely and reheated before finishing.) Just
  before serving, add the thyme, oregano, celery, leeks
  and sherry to the hot soup base. Bring to a simmer and
  simmer for 2 minutes. Do not overcook, the vegetables
  should retain their crunchy texture. Remove the bay
  leaf, stir in the chives and garnish with a sprinkling
  
  Recipe By     : COOKING RIGHT SHOW#CR9661
  
  From: Dan Klepach                     Date: 04-14-96