Creamy mushroom and pancetta soup

By Donna Hay

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Creamy mushroom and pancetta soup. Photo / Supplied
Creamy mushroom and pancetta soup. Photo / Supplied

Serves 4

1 Tbsp olive oil
1 clove garlic, crushed
1 onion, chopped
1kg mixed mushrooms, chopped+
1.5 litres milk
Sea salt and cracked black pepper
12 slices pancetta, chopped+
4 sprigs thyme

Heat the oil in a saucepan over high heat.

Add the garlic and onion and cook for 2-3 minutes or until softened.

Add the mushrooms, milk, salt and pepper and bring to the boil. Reduce heat to low and cook for 4-5 minutes.

Remove from heat and blend with a hand-held blender until smooth. Heat a non-stick frying pan over high heat.

Cook the pancetta and thyme for 2-3 minutes or until golden and crisp.

Top the soup with pancetta and thyme to serve.

+ You can use a variety of mushrooms for this recipe. Try a selection of button, brown, field mushrooms or even shitake.

+ If pancetta is unavailable, you can also use bacon or prosciutto for this recipe.

- NZ Herald

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