Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Using a stick blender, puree the soup until smooth and blended. Heat a large soup pot over medium to medium-high heat. For the soup, in a medium pot, heat porcini, stock and Parm rind over medium heat then keep warm.


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