Soak dried mushrooms in 2L of warm water for 30min to overnight (the longer you soak the stronger the mushroom flavour).
Chop the mushrooms, leeks & parsnips into similar sized pieces.
Sweat the leeks in 1/2 of the butter and olive oil for 3 minutes.
Add the parsnips and garlic and cook for a further 5 minutes.
Add chopped mushrooms, salt, remaining butter and thyme and cook for approx. 7 minutes until mushrooms are softened.
Add mushroom stock and porcini mushrooms and simmer for 20 minutes (make croutons).
Remove from heat, add cream and blend until smooth.
Taste and adjust seasoning as necessary.
Cut/break bread into small bite sized pieces.
Toss in oil, salt, garlic powder & thyme and bake @ 180c for 5 minutes.
Fry mushrooms in a little oil on high heat, add a knob of butter at the end.
Place soup in a bowl and top with cooked mushrooms, croutons, thyme & drizzle of cream
the longer you soak the mushrooms the stronger the mushroom “stock” will be.
when frying mushrooms ensure the pan is hot and you leave the mushrooms undisturbed to get a nice colour on them. Finish with a knob of butter for the last 20-30 seconds to add extra colour and flavour.