Mushroom and pancetta soup

October 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.

Our pancetta was home made – see the recipe at


  • 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
The skin or rind from the pancetta was cut small, 1 mm if you can manage it, and fried on a low light in a dry pan. They go very crispy.


Step 1

Cook off the onions in a little olive oil.

Step 2

Add the pancetta and fry until cooked - all the saltiness goes into the oil.

Step 3

Remove the pancetta when cooked and set aside.

Step 4

Add the chestnut mushrooms.

Step 5

Cook for 3 minutes and then add the stock.

Step 6

Bring to the boil, cook for 10 minutes on a medium heat and then add 50 ml cream, stirring in well.

Step 7

Blend the soup.

Step 8

Add the rest of the mushrooms and the pancetta and cook for 5 minutes on a low light.

Step 9

Check for seasoning.

Step 10

Serve with a dressing of parsley.

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