From Robin Linn
1 teaspoon extra-virgin olive oil
1/4 pound thinly sliced pancetta or bacon, coarsely chopped
1 1/4 pounds mixed mushrooms, such as shiitake and oyster-stemmed and thinly sliced
1 large shallot, finely chopped
1 teaspoon finely chopped thyme
1/4 cup Madeira or Marsala wine
3/4 cup heavy cream
1 quart chicken stock or low-sodium broth
1 cup frozen baby peas
Salt and freshly ground pepper
Fresh snipped chives
1. In a large deep skillet heat the olive oil. Add the pancetta* and cook over moderately high heat, stirring until golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate leaving the fat in the skillet.
2. Add the mushrooms to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned and softened, about 8 minutes. Add the shallot and thyme and cook, stirring, until the shallot is softened. Add the wine and cook until evaporated, scraping up any browned bits on the bottom of the skillet. Stir in the cream, season with salt and pepper and simmer until the ragout is slightly thickened, 2 to 3 minutes. Stir in the pancetta.
3. Puree 1 cup of the mushroom ragout until smooth. Transfer the puree to a medium saucepan. Add the remaining mushroom ragout, the chicken stock and peas and bring to a boil over moderately high heat. Season the soup with salt and pepper and transfer to shallow bowls. Garnish with the chives. Enjoy!
*I have also tried this with turkey bacon and 3 times the olive oil.