Roasted mushroom-leek soup with crispy pancetta from The Best American Recipes 2005-2006: The Year's Top Picks From Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amoule on February 25, 2017

    Outstanding. I have made this several times over the past decade and it is incredibly good. It is best made in advance and then reheated the next day. The crispy pancetta is unnecessary. You can garnish much less expensively with a couple browned mushroom slices or a small sprinkle of chives.

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