Heat 1 tbsp. oil in saucepan set over medium-high heat; cook mushrooms for about 5 minutes or until moisture has evaporated and mushrooms are browned. Transfer to bowl.
Heat remaining oil over medium-high heat; sauté garlic, onion, celery, rosemary and thyme for 3 to 5 minutes or until golden.
Stir in flour and cook for 1 minute. Whisk in vegetable broth, 4 cups water, salt and pepper. Return mushrooms to pan, reserving 1 cup for garnish.
Bring to boil; reduce heat, cover and simmer for 20 minutes. Using immersion blender, purée soup until smooth.
Add gnocchi; simmer for 2 to 3 minutes or until tender and heated through. Stir in cream and heat through for 1 minute.
Stir in reserved mushrooms, chives and lemon juice.
Recipe Notes
Tip:
If mixed mushrooms are not available, use cremini or brown mushrooms.