Mushroom, fennel and smoked pancetta soup
350 gr smoked pancetta
1 white onion diced
5 branches of celery diced
1 whole fennel diced
600gr of mushrooms sliced
3 tablespoons chopped parsley
8 cups of water
4 tablespoons of olive oil
Grated parmesan cheese
In a 28cm Julienne casserole, heat olive oil at medium heat. Add the onions, pancetta and sauté until golden brown.
Add the celery, fennel and stir well. Cook for 6 minutes.
Add your mushrooms and cook for another 10 minutes.
Add parsley and stir together.
Add water and let it cook for 20 minutes, uncovered.
With the hand blender purée the soup.
Serve in a bowl and garnish with sliced mushrooms on top and parmesan cheese if you like.
Enjoy in the winter night
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