Recipe

Cream of mushroom and pancetta soup

Reminiscent in flavour of boscaiola sauce, this delicious soup combines mushroom and bacon and in a thick, creamy base.

  • 1 hr cooking
  • Serves 4
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Ingredients

Cream of mushroom and pancetta soup
  • 10 gram dried porcini mushrooms
  • 1 cup (250ml) boiling water
  • 40 gram butter
  • 1 (150g) brown onion, coarsely chopped
  • 1 (200g) leek, thinly sliced
  • 250 gram button mushrooms, thickly sliced
  • 1/3 cup (80ml) dry white wine
  • 3 cup (750ml) chicken stock
  • 1 (300g) potato, chopped coarsely
  • 1 1/4 cup (310ml) pouring cream
  • 2 tablespoon coarsely chopped fresh tarragon
  • 6 slice (90g) pancetta

Method

Cream of mushroom and pancetta soup
  • 1
    Place porcini in a small heatproof bowl. Cover with water and stand 30 minutes. Drain through fine sieve into a small bowl; reserve liquid. Chop porcini coarsely.
  • 2
    Meanwhile, melt butter in large saucepan. Stir onion and leek until vegetables soften. Add button mushrooms. Continue stirring for about 10 minutes or until mushrooms soften and liquid evaporates.
  • 3
    Add wine and keep stirring, about 5 minutes or until liquid reduces by half. Add reserved porcini liquid, stock and potato, and bring to the boil. Reduce heat. Simmer, uncovered, about 10 minutes or until potato is tender. Remove soup from heat and cool 15 minutes.
  • 4
    In batches, blend or process soup until smooth, then return to same cleaned pan. Bring to the boil. Add cream and reduce heat. Stir over medium heat until soup is hot. Remove from heat and stir in tarragon, then season to taste.
  • 5
    Meanwhile, cook pancetta in heated medium frying pan until crisp. Drain on absorbent paper.
  • 6
    Serve bowls of soup sprinkled with porcini and crumbled pancetta.

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