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.

image: ellen silverman
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