1. Soak the dried porcini in 200 ml warm water for 20 minutes, squeeze out and chop finely, and strain the soaking liquid; clean the fresh porcini and mushrooms with a damp cloth and slice them, and cut the potatoes into small cubes.
2. In a large saucepan, cook the finely chopped shallots in the olive oil for 3 minutes, add the finely chopped garlic and thyme and fry for 1 minute.
3. Add the fresh mushrooms and soaked porcini and fry over medium-high heat for 8-10 minutes until their liquid has evaporated and they are lightly browned; set aside a few nice slices for garnish.
4. Add the potatoes, pour in the stock and the porcini soaking liquid and simmer covered for 20 minutes until the potatoes are tender.
5. Blend a third of the soup with a stick blender and stir it back in, so the soup is thick but still chunky; season with salt and pepper and stir in the parsley.
6. Serve with toasted bread, the reserved mushrooms on top and a drop of olive oil.
Tip: If you have no fresh porcini, use 600 g mushrooms and 30 g dried porcini - the dried mushrooms and their soaking liquid give the soup its deep, woodland flavour.
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