Cream of Mushroom Soup with Pancetta

I know there are some people who don't like mushrooms. I'm not one of those people. I love mushrooms. Maybe its the meatiness, the earthiness, the overall yumminess. I love sauteed mushrooms with butter, garlic and a splash of sherry to top steaks and burgers. I like them marinated or sliced into salads, but I especially love them when they are creamed into soup. I started this soup base by using the rendered fat from pancetta to saute the mushrooms, onions and celery and it added an amazing depth of flavor. As a bonus, the saltiness of the pancetta salted the soup for us so I didn't add too much more salt once the soup was done. BUt feel free to salt to your personal taste. Use your favorite mix of mushrooms to customize your mushroom flavors and then don't forget to top it with crispy pancetta, fried mushrooms and thyme leaves. It is sheer decadence. For all the mushroom lovers, this recipe is for you. Enjoy!

Cream of Mushroom Soup with Pancetta

Serves 4

4 oz. pancetta, diced
1 T butter
1 medium yellow onion, diced
1/2 cup celery, diced
2 cloves garlic, minced
2 lbs mushrooms (I used crimini and button), sliced (reserve 1/2 cup for garnish)
2 Tbsp dry sherry
2 cups chicken broth
1 tsp fresh thyme leaves
1/4 tsp black pepper
1 cup heavy cream
thyme leaves(garnish) 
salt (to taste)

In a dutch oven, cook pancetta until crispy. Transfer cooked pancetta to a paper towel and set aside. In the rendered pancetta fat, fry about 1/2 cup of the sliced mushrooms until golden brown and set aside for garnish.  
Over medium high heat, add 1 T butter to pancetta fat in the dutch oven, then add onions, celery, remaining uncooked mushrooms, and garlic and cook for about 10 minutes or until mushrooms are tender and onions are translucent. 

Add 2 T sherry and cook until liquid is absorbed. Add chicken stock, thyme and pepper and continue to cook for 10-15 minutes. 

Transfer soup to a blender filling the blender only half full, working in batches as needed. Leave the top insert open but cover it with a towel and blend until smooth.

Transfer blended soup back to the dutch oven and add cream and over medium heat heat soup until hot, about 5-10 minutes more. Serve in bowls, garnish with pancetta, fried mushrooms and fresh thyme. Enjoy!

Other recipes to try.

Quinoa with Mushrooms, Onions and Pine Nuts

Udon Noodles with Mushrooms and Pancetta

Mexican Corn Soup with Fried Cheese