Meanwhile, heat the cream gently in a small pot till it’s just barely beginning to simmer. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, cream cheese, and half the Parmesan (save the rest for serving). When Mushroom Stock begins to get evaporated (after about 5 minutes), add one other 1/2 cup of Mushroom Stock. Enter your electronic mail under to...