Mushroom And Chestnut Soup

• 2 tbsp butter
• 1 tbsp olive oil
• 3 oz pancetta, chopped
• 1 None onion, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 1 lb mixed mushrooms, sliced (shiitake, oyster, shimeji, cup)
• 10 oz canned chestnuts, drained and chopped
• 1 None potato, peeled and chopped
• 4 cups vegetable stock
• 1 tbsp fresh chopped sage, plus extra leaves, to serve
• 1/2 cup cream, plus extra to serve
• None None crusty bread, to serve

1. In a large saucepan, heat the butter and oil together on high. Saute the pancetta, onion and garlic for 2-3 mins until the onion is golden.
2. Add the mushrooms, chestnuts and potato and cook 3-4 mins, until the mushrooms are tender.
3. Stir in the stock and chopped sage. Bring to a boil. Reduce heat to low and simmer for 20 mins. Stir in the cream and cook for 4-5 mins.
4. Remove from heat and, using a hand blender, process until smooth. Season to taste. Reheat, if necessary.
5. Serve soup with a swirl of cream, sage leaves and crusty bread.

butter, olive oil, pancetta, onion, garlic, mixed mushrooms, chestnuts, potato, vegetable stock, sage, cream, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/29186 (may not work)