Cream of Porcini Mushroom Soup

For the cream of porcini soup, clean the mushrooms, slice and sprinkle with lemon juice.

Finely dice the shallots, sauté in THEA until translucent, add the mushrooms (set some aside for garnish), sauté vigorously for 1 minute.

Deglaze with half the stock, simmer for 3 minutes, puree, and return to pot, top with remaining stock.

Stir in Cremefine with a whisk, add salt and pepper, and simmer for another 2 minutes or so.

Serve porcini cream soup in warmed plates, garnish with mushroom slices and parsley set aside.

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