Mushroom and pancetta soupOctober 12, 2016
- Yield : 1 kg
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 60m
Mushroom and pancetta soup is gorgeous: simple! You will not look for a more luxurious soup.
This soup has a it of history. We went to a restaurant – an expensive one, where the owner of the chain is well known for his love of mushrooms. The soup was awful, too salty by miles! I should have had the pate. Anyway, not to be outdone, here goes my recipe.
- 1 onion chopped
- 75 g pancetta into lardons
- 500 g chestnut mushrooms
- 150 g Assorted mushrooms of your choice
- 500 ml chicken or vegetable stock
- 50 ml double cream
Cook off the onions in a little olive oil.
Add the pancetta and fry until cooked - all the saltiness goes into the oil.
Remove the pancetta when cooked and set aside.
Add the chestnut mushrooms.
Cook for 3 minutes and then add the stock.
Bring to the boil, cook for 10 minutes on a medium heat and then add 50 ml cream, stirring in well.
Blend the soup.
Add the rest of the mushrooms and the pancetta and cook for 5 minutes on a low light.
Check for seasoning.
Serve with a dressing of parsley.