1. Preheat the oven to 180C fan-forced (200C conventional).

2. For the crunchy topping, add the chopped potato and 3 tablespoons of olive oil to a small roasting tray and toss to coat. Season with salt and pop in the oven to roast while you prepare the soup.

3. Combine the porcini powder and sea salt flakes in a small bowl and set aside.

4. Once the crunchy potatoes have had a 15-minute head start, place a large saucepan over low-medium heat. Add the 2 tablespoons of oil, and once shimmering, add the onion and sweat, stirring often, until soft and translucent. Add the garlic and oregano and cook until fragrant. Add the potato and stir to coat in the onion mixture, before reducing heat to low and adding the stock. Simmer for 20-25 minutes or until the potato is soft and starting to break down.

5. Using a stick blender, blitz the mixture in the pot to a thick, soup-like consistency. Add the oyster sauce and cream and cook for another 5 minutes to allow the flavours to infuse.

6. To serve, ladle soup into bowls. Top with a few crunchy pieces of roasted potato and season generously with the porcini salt.

Note: For a vegetarian version use vegetable stock and substitute 2 tablespoons of nutritional yeast flakes for the oyster sauce.

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