Friday, October 25, 2013


30 gr dried mushrooms, preferably funghi porcini
250 ml boiling water
1 tbsp butter
1 tbsp oil
1 onion, chopped
2 garlic cloves, chopped
200 gr pancetta
250 ml mushroom stock
500 gr mushroom
200 ml cream
salt and pepper to taste

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 the butter and oil in a large saucepan and sauté onions, garlic and pancetta until the pancetta starts to colour. add the soaked and wild mushrooms and sauté for another 3 minutes. add the stock and the mushroom liquid.reduce the heat and let simmer for 25 minutes. Pur the soup in a food processor and puree until creamy. pour back into saucepan and add the cream. Bring to taste with salt and pepper and serve.

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