Mushroom Pancetta Soup

Pretty sure I’m going to develop a scented candle based on how good this soup smells while it’s cooking. I actually wanted to create a whole line of delicious savory-smelling candles, but my dog talked me out of it. She says that would mess with her head.

Ingredients

• 3 tablespoons butter

• 1/2 cup peeled and finely chopped shallots

• 1/2 cup finely chopped celery

• 4 ounces pancetta, finely chopped

• 2 pounds cremini mushrooms, finely sliced

• 1/2 cup finely chopped flat-leaf parsley

• 1 1/2 teaspoons salt, plus more to taste

• 1 teaspoon pepper, plus more to taste

• 6 cups chicken stock

• 1 cup sour cream

• 2 tablespoons cognac

Let Me Feed You by Rosie Daykin

Directions

In a large pot over medium-high heat, melt the butter and sauté the shallots and celery until soft, about 10 minutes. Add the pancetta and cook for another 5 minutes, until it’s just beginning to crisp. Add the sliced mushrooms, parsley, salt, and pepper and continue to cook until the mushrooms have softened and are beginning to break down, about 15 minutes.

Whisk together the chicken stock and sour cream and add it to the pot. Stir to combine. Bring the soup to a boil, then reduce the heat and allow it to simmer for about 15 minutes.

Use a large liquid measuring cup to scoop up half the soup mixture and transfer it to a blender to puree. Return it to the pot and stir to combine. Add the cognac and stir again. Have a taste and season with a little more salt and pepper if you feel it needs it.

Store, covered, in the refrigerator for several days. Should you want to freeze it, I suggest you don’t add the sour cream until after you have thawed the soup.