Preparation time 30 minutes (plus standing and cooling time), cooking time 40 minutes

1. Place porcini in small heatproof bowl, cover with water, stand 30 minutes. Drain through fine sieve into small bowl, reserve liquid. Chop porcini coarsely.

2. Meanwhile, melt butter in large saucepan, cook onion and leek, stirring until vegetables soften. Add button mushrooms, cook , stirring about 5 minutes or until liquid reduces by half. Add resrved porcini liquid, stock and potato, bring to a boil. Reduce heat, simmer uncovered, about 10 minutes or until potato is tender. Remove soup from heat, cool 15 minutes.

3. Blend or process soup, in batches, until smooth, return to same cleaned pan, bring to a boil. Add cream, reduce heat, and stir over medium heat until soup is hot. Remove from heat, stir in tarragon.

4. Meanwhile, cook pancetta in heated medium frying pan until crisp, drain on absorbent paper.

5. Serve bowls of soup sprinkled with porcini and crumbled pancetta.

Serves 4, per serving 44.9g fat, 2228kj (533 cal)

•  * we suggest you make your own stock for this recipe.