Mushroom and Pancetta Soup Recipe

• 2 ounces dried shiitake mushrooms
• 4 cups (1 quart) low-sodium vegetable broth
• 1/2 cup dry sake
• 1/2 pound pancetta, small dice
• 8 ounces fresh spinach, coarsely chopped
• 2 tablespoons dark sesame oil
• 2 tablespoons chile-garlic sauce
• 2 scallions, ends trimmed and thinly sliced, for garnish

1. Combine mushrooms, 1 cup of the vegetable broth, and sake in a medium bowl and set aside for 30 minutes until mushrooms are reconstituted.
2. Heat a large frying pan over medium-high heat and cook pancetta until golden brown and crisp, about 5 to 7 minutes.
3. Remove pancetta with a slotted spoon and drain on paper towels.
4. Combine remaining 3 cups vegetable broth and 2 cups water in a medium pot over medium heat.
5. Once simmering, add mushroom mixture (liquid too), pancetta, and spinach.
6. Stir in sesame oil and chile-garlic sauce and adjust seasoning to taste.
7. Garnish with scallions and serve.

shiitake mushrooms, vegetable broth, sake, pancetta, fresh spinach, dark sesame oil, chilegarlic sauce, scallions

Taken from www.chowhound.com/recipes/mushroom-and-pancetta-soup-10650 (may not work)