Creamy Mushroom Stout Soup With Crispy Pancetta

• 16 crimini mushrooms weight ounces, sliced, about 6 cups
• 8 white button mushrooms weight ounces, sliced, about 3 cups
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup pancetta diced, omit for vegan
• 1 tablespoon butter use 3 tablespoons olive oil for vegan
• 1 white onion chopped
• 2 cloves garlic minced
• 1 cup stout
• 3 1/2 cups chicken broth use vegetable broth for vegan
• 1/4 cup cream use almond milk for vegan
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pinch cayenne
• 1/4 teaspoon smoked paprika
• 1/2 cup scallions chopped, green parts only

1. Preheat oven to 425.
2. In a large pot over medium heat, add the pancetta, cook until dark pink and slightly crispy, about 6 minutes. Remove from pan with a slotted spoon, drain on a stack of paper towels. Add the butter and the onions to the pancetta fat in the pan, reduce heat to medium, and cook until onions have caramelized, stirring occasionally, about 15 to 20 minutes (don't cook on too high heat or the onions will burn before they caramelize).
3. Place mushrooms on a rimmed baking sheet, toss with olive oil, salt and pepper. Roast for 8 minutes, toss and roast for an additional 8 minutes or until dark brown.
4. Add the stout to the pot, scraping to deglaze the pan. Add the mushrooms and the chicken broth, simmer for 10 minutes.
5. Remove from heat. Pour into a KitchenAid(R) Diamond Blender, run on the liquify setting until smooth and creamy, about 3 minutes.
6. Pour that soup back into the pot, add the cream, salt, pepper, cayenne and smoked paprika. Bring to a low simmer. Pour into serving bowls, top with pancetta and scallions.

crimini mushrooms, white button mushrooms, olive oil, salt, pepper, pancetta, butter, white onion, garlic, stout, chicken broth, cream use almond milk, salt, black pepper, cayenne, paprika, scallions

Taken from www.yummly.com/recipe/Creamy-Mushroom-Stout-Soup-with-Crispy-Pancetta-2098665 (may not work)