Cream of Mushroom and Lemongrass Soup

Ingredients

• 3 stalks of Celery, sliced thinly
• 6 Shallots, cut in half and sliced thinly
• 1 reed of Lemongrass
• 32 oz mixed Mushrooms (cremini, shiitake, oyster, white button)
• 4 Tbsp SOOC Mushroom & Sage Olive Oil
• ⅓ oz dried Porcini Mushrooms
• 1½ cups boiling Water
• ¼ cup Flour
• 1½ cups dry White Wine
• ¼ cup Fresh Cream
• Water or Stock, as needed
• 2 tsp grated Ginger
• 1 cup reserved roasted Mushrooms
• 2 Tbsp SOOC Sicilian Lemon Balsamic
• Freshly chopped Parsley
• SOOC French Provencal Sea Salt