CELERIAC AND MUSHROOM SOUP WITH PANCETTA ANDHERBS

SERVES 4

3tbsp olive oil

1 large red onion, finely chopped

2 celery sticks, finely chopped 6 shiitake mushrooms, sliced (or use other types, such as chestnut, or a mixture)

30g (1oz) dried mushrooms, soaked in 100ml boiling water for 20 minutes and drained (optional)

4 garlic cloves, chopped

1 small celeriac, peeled and cubed

1 large potato, peeled and cubed

A few sprigs of fresh thyme, plus extra to garnish

2 bay leaves

750ml (1¼pt) vegetable stock Salt and freshly ground black pepper

200g (7oz) smoked pancetta, cut into small cubes

Heat 2tbsp oil in a large pan. Add the onion and celery and sauté for 5 minutes, until softened. Stir in the sliced mushrooms, dried mushrooms (if using) and garlic, and sauté for 5 minutes.

Add the celeriac, potato and herbs. Give everything a good stir and pour in the stock. Bring to the boil, cover and simmer for 25 minutes, adding a little water if you prefer a thinner consistency. Season to taste and stir well.

Meanwhile, heat the remaining oil in a small pan. Sauté the pancetta until crisp. Drain on kitchen paper. Serve the soup topped with the pancetta and extra thyme.