A warming winter soup best served with a good crusty, sourdough bread.
- 2 oz smoked bacon or pancetta
- 1 onion, chopped
- 1 Tbsp olive oil
- ¾ cup Portabella mushrooms, cleaned, steamed, and chopped
- 2 ½ cups beef stock
- 2 Tbsp sweet sherry
- 2 Tbsp fresh mixed herbs, chopped (sage, rosemary, thyme, marjoram)
- Salt and pepper to taste
- Sprigs of herbs to garnish
- Crème fresh or yogurt for garnish
- Large saucepan with lid
- Immersion blender or food processor
- Wooden spoon
- Roughly chop bacon or pancetta and place in saucepan over heat.
- Cook slowly to render fat.
- Add onions and cook until translucent (you may need to add a little oil if using pancetta).
- Add mushrooms to pan.
- Cover and sweat until they are soft and their liquid has run out.
- Add stock, sherry, and herbs.
- Cover and simmer for about 12-15 minutes.
- Remove from heat.
- Salt and pepper to taste.
- Puree with immersion blender or food processor. Don’t worry about getting smooth (just call it “rustic”).
- Return to heat to warm and check seasonings.
- Serve with dallop of crème fresh or yogurt and garnish with sprig of herb.