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.