Wild mushroom soup with pancetta chips

Name: Wild mushroom soup with pancetta chips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 3 Branches of rosemary; 4 TABLESPOONS Olive oil; 500 g frozen wild mushroom mix; 2 TABLESPOONS Flour; 100 ml White wine; 800 ml Vegetable broth; 100 g Whipped cream; 4 discs Pancetta (about 4 g each); 40 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp colourful pepper from the mill; 7-10 Tbsp Oil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
3 Branches of rosemary
4 TABLESPOONS Olive oil
500 g frozen wild mushroom mix
2 TABLESPOONS Flour
100 ml White wine
800 ml Vegetable broth
100 g Whipped cream
4 discs Pancetta (about 4 g each)
40 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp colourful pepper from the mill
7-10 Tbsp Oil

Directions

1
Peel and finely dice the onions. Peel garlic and chop finely. Wash the rosemary, shake dry and chop finely, except for a few twigs for garnishing. Heat the oil in a pot. Stir-fry the onions, garlic and chopped rosemary until golden brown.
2
Add the mushrooms and fry for 4-5 minutes. Dust with flour and stir in. Deglaze with wine, bring to the boil, add stock and cream and simmer for about 15 minutes at low heat, stirring occasionally.
3
In the meantime, brush a large coated pan with oil. Place pancetta slices next to each other in the pan and fry over medium heat until crispy, turning. Drain on kitchen paper.
4
Parmesan shavings.
5
Finely puree the soup. Season to taste with salt and pepper. Arrange in bowls. Garnish with parmesan, pancetta chips, remaining rosemary and pepper.