Creamy Mushroom Soup with Pancetta
This soup is wonderful, awesome. Full of flavor from the Wild Mushrooms and the Pancetta — All rich and creamy together. I garnished with Roasted Tomatoes; but I think Sauteed Apple would work very well also. Adapted from Sweet Paul Magazine.
Ingredients / Prep:
1 oz dried Forest Mushroom Mix
2 cup hot water
1 tbsp. Butter
1 tbsp. Olive Oil
1 small Onion – Chopped
2 cloves Garlic – Chopped
1/2 cup Pancetta – Diced
1 lb. fresh Mushrooms – Cleaned, chopped
2 cups Chicken (or Vegie) Stock
1/2 cup Heavy Cream
Fresh Herbs for garnish
Instructions / Assembly:
Place dried Mushrooms in bowl and add hot Water — Soak for 10 minutes. Remove, pour liquid through coffee filter, or cheesecloth; set aside.
In large saucepan, melt Butter/Oil — Saute Onion, Garlic, Pancetta, till Pancetta gets a bit of color. Add Mushrooms (fresh, then soaked) — Saute another 3 minutes. Add a squeeze of fresh Lemon Juice, also fresh Thyme.
Remove a few mush for garnish (set aside). Add Chicken Stock and reserved Mushroom Liquid. Reduce heat and allow to simmer for 20 minutes. Transfer to food processor and puree till creamy. Transfer to saucepan, add Cream, season with salt/pepper.
Pour into bowls, garnish with herbs and reserved mushrooms.