Instructions: This frothy soup has a wonderfully rich flavor that you wont soon forget.

Its great served with a dense multigrain bread.

Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes.

Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.

Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls.

Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.