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

Directions

1. 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.

2. Add potatoes, porcini mushrooms including soaking liquid and bring to a boil. Cover and simmer for approx. 20 minutes.

3. In the meantime line a baking tray with waxed paper. Pre-heat oven to 200 degrees C.

4. 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.

5. 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.

6. Melt cream cheese in the soup, then using a puréeing machine, purée soup until smooth and thick. Salt and pepper to taste.

7. Serve soup in warm bowls, with sautéed mushrooms and Parmesan chips

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