Pour 100ml of boiling water over the porcini mushrooms and leave to soak.
Melt the butter in a large heavy-based pan over a medium heat. Add in the shallot, garlic, thyme and chopped mushrooms.
Cook for 5 minutes until the mushrooms have reduced in volume by about half.
Add in the stock and the porcini mushrooms along with the soaking liquid.
Continue cooking for a further 20 minutes before adding the soya cream. Blitz the soup with a hand blender until smooth.
To serve, ladle into bowls and drizzle with a little extra cream and top with a sprinkling of fresh parsley.
Cook's tip: A mixture of mushrooms will give the best flavour to the soup. Try using chestnut, oyster and button mushrooms.
*All information included in this recipe has been provided by Alpro.