Creamy Mushroom and Pancetta Soup
My Mushroom Soup
Melt butter in a saucepan over medium - low heat. Add spring onion and leek. Cook, stirring, for 5 minutes or until softened. Add mushroom and put the lid on. Cook, stirring occasionally, for around 10 minutes or until mushroom has softened.
Add the stock and bring to the boil. Reduce heat to medium. Simmer for 10 minutes or until mushroom is soft and liquid has reduced slightly. Take a spoonful of mushrooms and put to the side. Blend soup, in batches, until smooth.
Return soup to pan. Season with salt and pepper. Add cream and left over mushrooms. Reduce heat to low. Cook, stirring, for 5 minutes or until warmed through. While doing this, heat a fry pan with a little olive oil. Add pancetta and pine nuts. Stir until pine nuts are a golden colour and the pancetta is crispy.
Ladle soup into bowls. Top with a dash of cream, pancetta, pine nuts and chives. This serves 4.