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.

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One Response to “Cream of Mushroom Soup With Leeks and Pancetta”

  1. Soup and Bread Marathon, 2/3-2/4/10: Part 1 « Soup and Bread Says:

    […] cream of mushroom soup with leeks and pancetta from the City Provisions team of Cleetus Friedman and Lorna […]

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