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.