Cream of Mushroom Soup With Leeks and Pancetta

From City Provisions

Makes 9 cups

[Ed: Soooo rich and delicious. It must be the bacon grease.]

What you need

1 cup heavy cream

4 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped

1/2 cup unsalted butter

1 1/4 pounds crimini sliced

1 1/4 pounds button, sliced

1 1/4 pounds shittake, sliced

4 large leeks, white and pale green parts only, cut into 1/4- inch dice

3/4 cup all-purpose flour

6 cups chicken stock

3 teaspoons salt

½ teaspoon freshly ground black pepper

1/4 pound pancetta, baked and diced

How to make it work

In a cold saute pan, cook pancetta until crispy. Remove bacon and set aside. Add butter to bacon fat.

When butter is melted, cook mushrooms, stirring occasionally, until lightly browned, about 5 minutes.

Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes.

Sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then add the cream.

Reduce heat to low and simmer about 20 minutes. Garnish with crispy pancetta and fresh thyme leaves.

Posted: Sunday Feb 7,2010 02:54 PM In Soup Recipes