Mushroom And Chestnut Soup - cooking recipe

Ingredients

2 tbsp butter
1 tbsp olive oil
3 oz pancetta, chopped
1 None onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 lb mixed mushrooms, sliced (shiitake, oyster, shimeji, cup)
10 oz canned chestnuts, drained and chopped
1 None potato, peeled and chopped
4 cups vegetable stock
1 tbsp fresh chopped sage, plus extra leaves, to serve
1/2 cup cream, plus extra to serve
None None crusty bread, to serve

Preparation

In a large saucepan, heat the butter and oil together on high. Saute the pancetta, onion and garlic for 2-3 mins until the onion is golden.
Add the mushrooms, chestnuts and potato and cook 3-4 mins, until the mushrooms are tender.
Stir in the stock and chopped sage. Bring to a boil. Reduce heat to low and simmer for 20 mins. Stir in the cream and cook for 4-5 mins.
Remove from heat and, using a hand blender, process until smooth. Season to taste. Reheat, if necessary.
Serve soup with a swirl of cream, sage leaves and crusty bread.