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.
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.
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.
Parmesan shavings.
Finely puree the soup. Season to taste with salt and pepper. Arrange in bowls. Garnish with parmesan, pancetta chips, remaining rosemary and pepper.