Serving Size: 4                             Preparation time: 30 min.                   Cooking time: 20 min.

Mushroom Soup Ingredients:

Water                              500ml
Garlic                              1 cove
Butter                             10g
Flour                               1tbsp
Cream                             250ml
White button mushrooms  500g
Ground nutmeg                1 pinch
Fresh parsley                   some

Mushroom Soup Steps:

1. Make a roux by melting the butter in a saucepan over low heat. When butter is melted, add flour while whisking to combine. Continue whisking over medium low heat for a few minutes until roux becomes shiny and consistency of paste.

2. Once the roux becomes shiny, take it off the heat and let it cool.

3. Sweat the mushrooms in a pan with a little butter.

4. Add the cream, nutmeg. Simmer over a low heat until heated through, approximately 5 minutes.

5. Pour the hot soup over the cooled roux and blend with the hand blender bar.

6. Fry the pancetta in a skillet and add to the soup

7. Garnish with a drizzle of cream and some parsley

Mushroom Soup Tip:

The nutmeg enhances the mushrooms and brings out a delicious, deep mushroom flavor.