Sherried Mushroom / Pancetta Recipe

Cooking Instructions

1. 1

   Cook Pancetta

   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until it is crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the drippings in the pot.

2. 2

   Sauté Vegetables

   In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

3. 3

   Add Mushrooms

   Add the mushrooms to the pot and cook for another 5-7 minutes until they are softened and browned.

4. 4

   Deglaze with Sherry

   Pour in the sherry and stir to deglaze the pot, scraping up any brown bits from the bottom. Let the sherry reduce for about 2-3 minutes.

5. 5

   Add Broth

   Add the broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.

6. 6

   Blend and Finish Soup

   Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and let it heat through for another 5 minutes.

7. 7

   Serve

   Serve the soup hot, garnished with the crispy pancetta and chopped parsley.