Note: Facts Up Front has created a label to make sure you're getting nutritional bang for your calorie buck. You can find it on the front of most packaged foods, outlining per-serving calories, fat, salt, and more.
In a large skillet, heat the olive oil. Add the pancetta and cook over medium heat for about 5 minutes. The pancetta will be crisp and golden brown. Transfer the pancetta to a plate, reserving the fat in the pan.
Add 1 tablespoon of olive oil to the pan. Put the mushrooms in the pan and cook over medium heat. Stir occasionally until the mushrooms are lightly browned and softened. This will take about 6 minutes. Add the shallot and thyme and cook an additional 2-3 minutes, until the shallots begin to appear transparent.
Add in the red wine. While the wine evaporates, scrape down the sides and bottom of the pan, scraping up the browned pieces. Remove 1 cup of mushrooms and set aside with pancetta. Pour in the chicken broth and add 3/4 of the pancetta. Allow to simmer for 5 minutes. If using an immersion blender, begin blending the ingredients in the pan. If you do not own an immersion blender, in batches, puree 1/3 of the recipe in your blender and return to pan. Repeat with remaining thirds.
Season the soup with salt and pepper to taste. Plate the soup in bowls. Garnish with your reserved mushrooms, pancetta and chopped chives.
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