Mushroom soup
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag! Reconstituted dried porcini are blended with vegetables and served with sautéed chestnut (cremini) mushrooms and pancetta. If you like, you could use a selection of wild fungi in season and, for vegetarians, omit
the pancetta. Dried porcini are obtainable from all good Italian delis and larger supermarkets.
Cooking time: 25 minutes (including preparation)
Portions: serves 4
Ingredients:
Preparation:
Place the dried porcini in a bowl, pour over warm water to cover, and leave to soften while you prepare the vegetables. Heat 3 tbsp of the olive oil in a large saucepan set over a medium heat. Add the onion, celery, carrot, half the rosemary and half the garlic, and sweat for about 3 minutes. Drain the porcini
(reserving the soaking water), roughly chop, add to the pan and continue to sweat for 2 minutes. Add the porcini soaking liquid and vegetable stock and simmer for 8 minutes. Meanwhile, heat the butter and 1 tbsp of olive oil in a frying pan (skillet) set over a medium heat. Add the pancetta, the remain-
ing rosemary and garlic, and sweat for 1 minute. Add the chestnut mushrooms, seasoning with some salt, and sauté for about 5–6 minutes, until the mushrooms are nicely browned all over. Put the vegetables and stock into a food processor or blender and blend to a smooth consistency. Divide between 4 soup bowls, top with the sautéed mushrooms and pancetta, drizzle
with a little olive oil and serve.
