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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 garnish
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.
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