Mushroom soup

• 30 g/1 oz dried porcini
• 4 tbsp extra-virgin olive oil, plus extra for drizzling 
• 1 large onion, finely chopped 
• 1 celery stalk, finely chopped 
• 1 large carrot, finely chopped needles of 2 rosemary sprigs 
• 2 garlic cloves, finely chopped 
• 750 ml/26 fl oz/3¼ cups vegetable stock (bouillon) 
• 20 g/¾ oz/4 tsp butter 50 g/1¾ oz pancetta, cubed 
• 180 g/6¼ oz chestnut (cremini) mushrooms, sliced 
• Sea salt, to taste

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.