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To make the stock, heat 3 tablespoons of oil in a medium pot, on medium heat. Add the shallot and garlic with ⅛ tsp of salt and saute for about 10 minutes, until softened.
Add the vinegar and cook for 1-2 minutes until evaporated.
Add 650ml of water, along with the pine nuts and porcini mushrooms. Cover with a lid and simmer gently for about 20 minutes, until the pine nuts are very soft. Keep warm.
Preheat the oven to 200C.
In a large bowl, whisk together the soy sauce, olive oil, maple syrup, ras el hanout, ¼ tsp of salt and 3-4 twists of pepper.
Add the mushrooms, along with half the oregano leaves and lemon strips and toss together until evenly coated.
Spread them out onto a large, lined baking tray in a single layer and roast for 25-30 minutes, tossing once or twice, until they start to crisp up on the edges.
Scrape the mushroom mixture and any charred bits into a bowl.
Add half of the mushrooms (hold back the lemon peel) to a blender along with the stock and blend for 5-8 minutes until very smooth.
Taste and adjust the seasoning, adding a little more water if you prefer a thinner soup.
Stir the lemon juice and zest, remaining oregano leaves and 2 tbsp olive oil into the remaining mushrooms.
To serve, divide the soup between two bowls, top with the mushrooms, peel and any oil left in the bowl, and finish with toasted pine nuts.