for 4 person

To soften the mushrooms

30 g	dried porcini mushrooms
3 dl	water

Porcini oil

10 g	dried porcini mushrooms
1 dl	olive oil

Soup

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
3 sprig	thyme
100 g	mealy potatoes, peeled, chopped
5 dl	beef bouillon
2 dl	sour single cream
½ tsp	pepper

Parmesan and cured ham crisps

50 g	Parmesan, grated
40 g	cured ham, finely chopped

How it's done

To soften the mushrooms

Soften the mushrooms in water for approx. 15 mins. Drain the porcini, retaining the mushroom water.

Porcini oil

Finely grind the porcini mushrooms using a food processor or mortar and pestle. Heat the oil and porcini powder in a small pan, remove the pan from the heat, leave to cool.

Soup

Heat the oil in a pan. Sauté the shallot, garlic and thyme for approx. 3 mins. Add the potatoes and drained mushrooms, cook briefly. Pour in the stock and mushroom water, bring to the boil, reduce the heat, simmer for approx. 20 mins. Remove the thyme, add the sour single cream, puree until smooth. Season the soup, heat through.

Parmesan and cured ham crisps

Mix the cheese with the cured ham, make thin circles (each approx. 6 cm in diameter) on a baking tray lined with baking paper.

To bake

Approx. 7 mins. in the centre of an oven preheated to 200°C. Remove, plate up the soup, drizzle with the porcini oil, serve with the parmesan crisps.

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