Recipe from What's For Lunch, Honey?
Ingredients
400g potatoes, diced
20g dried porcini mushrooms, soaked in 1 1/4 l warm water for 30
minutes, reserving water
750g Crimini mushrooms, half thinly sliced, half
coarsely chopped
2 onions, diced
2 tablespoons olive oil
Salt and
pepper
150g Parmesan cheese, grated
8-10 stems thyme, finely chopped
2
tablespoons butter
150g cream cheese
Method
In a large pot heat olive oil on medium heat and sauté onions until transparent. Add the chopped mushrooms and quickly stir-fry for a further 5 minutes. Season with salt and pepper.
Add potatoes, porcini mushrooms including soaking liquid and bring to a boil. Cover and simmer for approx. 20 minutes.
In the meantime line a baking tray with waxed paper. Pre-heat oven to 200 degrees C.
Mix half of the thyme with grated Parmesan cheese in a bowl. Using a tablespoon place small heaps of parmesan-thyme mixture on he wax paper, leaving a few cms space in between each heap. Bake in the oven for 8-10 minutes until Parmesan has melted and look like flat discs. Set aside to cool.
Heat butter in skillet on medium heat and sauté sliced crimini mushrooms for 5-8 minutes, then add remaining thyme. Season with salt and pepper. Set aside.
Melt cream cheese in the soup, then using a puréeing machine, purée soup until smooth and thick. Salt and pepper to taste.
Serve soup in warm bowls, with sautéed mushrooms and Parmesan chips.