Cream of mushroom and pancetta

1.Place porcini in small heatproof bowl, cover with the 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 10 minutes or until mushrooms soften and liquid evaporates. Add wine; cook, stirring, about 5 minutes or until liquid reduces by half. Add reserved 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, 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.