Method

Serves 4

Rinse porcini mushrooms then soak in hot water for 30 minutes. Reserving soaking liquid, remove mushrooms, rinse them well under running water, shake off excess water.

Chop porcini if large. Strain liquid into a bowl through a sieve lined with a piece of kitchen paper, then strain again.
Put porcini and strained liquor in a saucepan. Add water or stock and ½ teaspoon of salt. Bring to a gentle boil, then lower the heat. Partially cover pan with a lid and cook gently for 30 minutes.

Add potatoes and bring soup back to the boil. Lower the heat and cook gently, partially covered, for 20-30 minutes, or until potatoes are tender. Meanwhile, put bacon in a small frying pan with the oil.

Cook over a medium heat, stirring often until crisp. Add onion and cook until onion is tender.

When potatoes are tender, remove lid from the pan and cool the soup for a few minutes. Roughly mash soup with a potato masher, then blend in the cream, parsley, bacon and onion. Check the consistency; it should be chunky and thick but if it is so thick you can stand a spoon in it, thin it with a little water or stock.

Check the seasoning, adding more salt if it tastes a bit flat (it should be full of flavour), then ladle into bowls.

Sieve over a little paprika and garnish with chives. Serve immediately.