Directions: 1. Put the shiitake mushrooms in a small bowl; cover with hot water and set aside. 2. Put the chanterelle mushrooms in a separate bowl; cover with hot water and set aside. 3. Heat the oil in a medium saucepan over medium-low heat. Add the onion and sauté until translucent, about 5 minutes. 4. Add the garlic and sauté until fragrant, about one minute. Add the wine and cook until it is reduced by half. Add 4â cups water plus â cup soaking water from the chanterelle mushrooms. 5. Drain the chanterelle mushrooms, chop them, and add them to the pan. Add the kombu (if using). Bring to a full boil, then lower the heat to low and remove and reserve the kombu. 6. Drain the shiitake mushrooms and cut off and discard the stems. chop the caps and add them to the pan. Add the fresh mushrooms and soy sauce. 7. Cut the kombu into bite-size pieces and return it to the pan. Add the squash and simmer until softened, about thirty minutes. Season to taste with salt and pepper and, if desired, a touch of lemon juice. To serve: Divide among 4 warmed soup bowls and garnish each with a pinch of scallion greens.