Chop white tip, chestnut and shiitake mushrooms. Soak dry porcini mushrooms in the a bowl of water and leave to sit until soft (1hr should be enough).
Rough chop the onions and garlic and saut in olive olive oil / ghee/ butter until translucent but not brown. Add all the spices and cook for another minute or do, taking care not to let the onion burn.
Add chopped mushrooms and stir until mushrooms have let the water out and become soft.
Add porcini mushrooms and their liquid. vegetable stock, potato and walnuts. Add 1-2 veg/chicken stock cubes For a more intense taste (optional).
Cook for c. 15-20 min on medium heat, or until potato is soft. Turn off the heat and let cool for 5-10 min.
Take the fresh parsley bunch and chop some leaves to be used as garnish. (please do t cook the parsley)
Put soup and remaining fresh parsley leaves and stems in food processor and blend to desired thickness. Add water if required.
Serve with parsley, hredded parmesan cheese or sauted mushroom as garnish.
