This recipe is inspired by a fantastic bowl of soup I had at a local restaurant. Lightly caramelized pine nuts complement the sweet nuttiness of the mushrooms and offer textural contrast to the silkiness of the broth. As a final touch, a few mushrooms are reserved and marinated in rice wine vinegar, then added just before serving to give the soup a tangy punch. I used a simple 10-minute stock of celery, onions, and mushrooms, but meat or poultry broth could be used to impart fuller flavor.

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