Mushroom and Pancetta Soup

Love the earthy taste mixed with the salty pancetta. This is also good served cold.mixed with the salty pancetta. This is also good serve

1 ounce dried forest mushroom mix

2 cups boiling water

1 tablespoon butter

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, chopped

1/2 cup pancetta, diced

1 pound wild mushrooms, cleaned and chopped

2 cups vegetable stock

1/2 cup heavy cream

Salt and pepper, to taste

Fresh herbs for garnishd cold.

• Place the dried mushrooms in a bowl and add the boiling water; let soak for 10 minutes.
• Take them out and pour the liquid through a cheesecloth-lined strainer; set aside.
• Melt butter and oil in a large saucepan and sauté onion, garlic and pancetta until the pancetta starts to get a little color.
• Add the soaked and wild mushrooms and sauté another 3 minutes.
• Take out a few of the fresh mushrooms for garnish.
• Add stock and the mushroom liquid. Reduce heat and let the soup simmer for 25 minutes.
• Pour the soup into a food processor and purée until creamy; transfer to saucepan and add cream. Season with salt and pepper.
• Pour into bowls and garnish with herbs and mushrooms.

Serves 4