In a pan, gently sauté the onion in olive oil. When it begins to be “translucent”, add 2/3 of the mushroom mix. The rest will be used after the cream is ready. Mix with a large spoon.
Add the chopped carrots, sweet potato and white potato. Cover with water.
Add salt and let it cook. Cover the pan.
When cooked, blend it all with a blender. If it is too thick, add some more water and let it boil before adding the mushrooms that were reserved in advance.
Let it cook 10 more minutes.
When it is served, add a tablespoon (or more if desired) of cream in each serving.
Slice the blue jack mackerel (skin off).
Slice the cracklings to small pieces. Reserve them.
Pour the hot soup into the cups.
Place, in the cups, the cold smoked blue jack mackerel and, on top of each, the pieces of the cracklings. Add the fresh thyme and the ice plant.