Soak dried porchini mushrooms in a cup of boiling water for 10 minutes.

In a large saucepan cook chopped shallots in 1 tbsp of olive oil over low heat for 5 minutes.

Add flour and mix well, then add fresh thyme leaves, chopped Crimini mushrooms and Porcini mushrooms, reserve the water Porcini mushrooms were soaking in for later use.

Cook while stirring for 10 minutes then add stock and ½ cup of the water Porcini mushrooms were soaking in.

Bring to a boil and cook for 10 more minutes, then stir in cream.

Process in a food processor or a blender in batches when the soup is slightly cooled. Then return to the pot and reheat it, taste and add salt if needed.

The recipe makes about 6 cups.

Heat 1 tbsp of olive oil in a large pan, add chopped bacon and cook for for 5 minutes oven medium high heat.

Add sliced garlic and cook for 1 minutes.

Add chopped kale and a pinch of salt and cook while stirring continuously over low heat for 5-7 minutes until kale is soft.

Preheat the oven to 375F/190C

Cook pasta according to the package instructions. It's important not to overcook pasta at this stage and cook it al dente as it will be baked later.

Toss pasta gently with 3 cups of mushroom soup and ½ cup of grated mozzarella.

Add sautéed kale and put it in a large pan, sprinkle with remaining cheese and bake in the preheated oven for 25-30 minutes at 375F/190C.