Porcini Mushroom, Pancetta & Spinach Soup



Can I just say that this soup is a complete winner? Perhaps it’s because it was the result of a fridge raid that made it taste so good, or maybe it was because it reminded me of a soup I use to enjoy in the early 2000’s in Carluccio’s? Ridiculously easy to make and oh so enjoyable.... who’s going to give this one a go?

Serves 4

INGREDIENTS

2 medium onions - sliced or chopped

5 cloves garlic - finely chopped

3 sticks of celery - finely chopped

300g mushrooms - chopped

15-20g fried porcini mushrooms - soaked in boiling water

100g pancetta - chopped

1 litre chicken stock

2 portions frozen spinach or 2 handfuls of fresh

METHOD

Sauté the onion until soft and golden. Add the garlic and the celery and cook for 5 minutes. Add the mushrooms and cook for 10 minutes. Stir through the soaked dried mushrooms and the mushroom water leaving any gritty water at the bottom behind. Pour in the stock and bring to a simmer. I pan fried the pancetta separately for colour and added it at this point, or you could add it before the mushrooms for ease. Simmer gently for 15 minutes. Add the spinach and cook for 5 minutes. Check for seasoning and serve.