Gnocchi & Mushroom Cream Soup with Crispy Prosciutto - WellBeing Mag

Ingredients

• 20g dried porcini mushrooms
• 2/3 cup boiling water
• 60g butter
• 2 large brown onions, chopped
• 3 cloves garlic, crushed
• 350g portobello mushrooms, sliced
• 250g Swiss brown mushrooms, sliced
• 200g button mushrooms, sliced or halved if very small
• ½ bunch thyme
• 1L good-quality low-salt chicken or vegetable stock
• Splash brandy
• 1 tbsp mushroom soy sauce
• 2-3 tsp cornflour
• Salt & pepper, to taste
• 500g Grand Italian Potato Gnocchi
• 100g prosciutto, grilled or baked until crisp, for serving
• Shredded parmesan, for serving
• Thyme sprigs, for garnish