share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
20170320_203049

Mushroom, Roasted Garlic, Smoked Pancetta & Parmesan Soup

I came up with this while laying in bed struggling to sleep one night. I was so intrigued by the idea I had to make it straight away, so I went down to my kitchen at 2am to make it. I am really happy that I did as the end result was a fantastic soup packed with a variety of flavours that blend together so well.

You don’t have to roast the garlic first but I highly recommend it as it really does make the soup stand out compared to if you don’t.

You can use bacon lardons or even rashers instead of pancetta just make sure the one you choose to use is smoked as this really makes the soup.

Ingredients

600g white mushrooms
1 medium onion
1 whole bulb of garlic if roasting it 5 cloves if not
200g smoked pancetta or smoked bacon lardons or 6 smoked rashers
100g parmesan cheese
100g white cheddar cheese
75g plain flour
75g butter or margarine
1 - 2 vegetable or chicken stock pots or cubes
1 tsp coarse ground black pepper
3 tbsp good quality oil like olive or rapeseed
1.5 ltrs water
250ml fresh single cream

Instructions

1
Preheat your oven to 180C or Gas Mark 5, when hot place the whole bulb of garlic on a baking tray or similar and roast for 10 - 15 minutes until soft. Remove and allow to cool. You are finished with the oven now.
2
Chop the onion and rashers or pancetta if using them.
3
Heat the oil in a heavy bottomed pot or in your soup maker if it has a saute function. Then add the chopped onion, black pepper and pancetta, rashers or lardons
4
Slice the mushrooms and add these. Cook for about 3 minutes until they are soft
5
Add the butter and wait for it to melt then add the flour and stir really well over a low heat, remove from the heat and keep stirring if it shows signs of sticking.
6
Add the water and stir really well. You want the flour mix to dissolve as much as possible. Remove the garlic cloves from the skin and add these too. They will be soft and sticky.
7
Add the stock pot and bring to the boil, then simmer for 15 minutes.
8
Grate or chop the parmesan and cheddar then add these and simmer for a couple of minutes until the cheese melts into the soup as much as possible. Be careful it doesn't stick to the bottom of the pot.
9
Blend the soup with a hand blender or liquidizer until nice and smooth, Add the cream then blend a little more.
10
Taste and serve if happy. Use the second stock pot if you think it needs it.
    • Michelle Eustace
    • 21st March 2017
    Reply

    I love making soup, it’s a great way of getting the 5 a day into the family. Can’t wait to try this recipe, well done Liam.

    • Sandra W
    • 28th March 2017
    Reply

    I’ve tried this soup and it was so delish, even my other half who doesn’t like mushroom soup loved it, the flavours are something else

Leave a Reply

Your email address will not be published. Required fields are marked *

BiaMaith.ie
Close Cookmode