Wild mushroom soup with pancetta chips

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Onions
  • 1 Garlic clove
  • 3 Branches of rosemary
  • 4 TABLESPOONS Olive oil
  • 500 g frozen wild mushroom mix
  • 2 TABLESPOONS Flour
  • 100 ml White wine
  • 800 ml Vegetable broth
  • 100 g Whipped cream
  • 4 discs Pancetta (about 4 g each)
  • 40 g Parmesan cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp colourful pepper from the mill
  • 7-10 Tbsp Oil

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Parmesan shavings.

  5. 5

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

Nutrition Facts

KCAL
310 kcal
CARBS
12 g
FATS
22 g
PROTEINS
8 g