1.Put the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
2.Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the portabellini mushrooms.
3.Heat a splash of Premium EVOO in a medium pot over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
4.Scoop out, finely chop and add the porcini to the pot with the soaking water, leaving any gritty bits behind.
5.Bring the stock to the boil in a medium pot. Keep over a low heat.
6.Place another pot over a medium heat with a drizzle of Premium EVOO, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
7.Pick and finely chop the parsley leaves. Finely grate the cheese.