• Clean and cut the mushrooms.
• Peel the potatoes and put the peels in a bowl.
• Cut the potatoes into coarse cubes and set aside.
• Heat a little extra virgin olive oil in a large saucepan.
• Brown the diced white onion in the pan and stir regularly.
• Add the potatoes to the pan and sauté with fresh thyme for 5 minutes if desired.
• Add the mushrooms to the pan and cook for another 5 minutes, stirring regularly.
• Then add the vegetable stock powder and water until the contents in the pot are ½ centimetre higher and bring to the boil.
• Cover the pan with the lid and turn the heat down to medium low. Leave to cook for 20-25 minutes.
• Now take the immersion blender and blend the soup still inside the pot.
• Serve the soup still hot. Enjoy!

To prepare crispy potato skins

• Turn the oven on to 200°C (400°F).
• After peeling the potatoes, place them in a bowl.
• Pour some olive oil, paprika powder and garlic powder over the potato skins.
• Mix well with your hands or a spoon to sprinkle all the peels.
• Bake on a baking tray with baking paper for 15 minutes or until the peels have browned.