Makes 6 servings: Wild mushroom soup.

4 oz. of Dried Wild Forest Mushroom Mix, rehydrated and blotted dry
2 shallots, chopped finely
2 cloves garlic, finely chopped
2 Tbl finely chopped fresh parsley

1 quart of beef stock
salt and pepper, to taste
1 oz (Duck Fat) or 6 Tbl olive oil
1 Teaspoon White Truffle Oil (optional)

1) Soak the mushrooms in just enough warm water to cover and soak until soft, about 30 minutes. Drain the mushrooms through a strainer, remembering to save the soaking liquid. Pat mushrooms dry. Check the stems for any hard pieces that did not soften, remove and discard.
2) Heat the duck fat or olive oil in 4 quart pot over medium heat. Add the shallots, garlic and stir until shallots are translucent, about 5 minutes.
3) Turn up the heat to medium high, add the rehydrated mushrooms and parsley stirring constantly until the mushrooms release their liquid.
4) Add beef stock and liquid and simmer for 5 - 10 minutes.
5) White Truffle Oil (optional) and serve in wide soup bowls with hearty bread.