Porcini soup with pancetta-wrapped langoustines

I gladly accepted La Cucina Italiana magazine's invitation to prepare one of their dishes and photograph it beside the magazine. I made this wonderful porcini soup, substituting king prawns because I could not find langoustines; the result is excellent.
La Cucina Italiana was my first cookery magazine and sparked my passion. Its distinctive, well-balanced recipes and attractive design make it a great magazine.
I treasure my mother's old magazines, which she bound into large volumes and gave me.
INGREDIENTS FOR 4 PEOPLE
350 g porcini
16 langoustine tails (or king prawns)
16 slices flat pancetta
1 garlic clove
1 shallot
15 g flour
Fresh cream (a few tablespoons)
Butter
Extra virgin olive oil
Thyme
1 bay leaf
Salt, pepper
Vegetable stock (celery, carrot, onion, parsley)
Large bread croutons

I clean the vegetables.

I put them in a pan with water, without salt, and make a classic vegetable stock.

I clean the porcini carefully with damp kitchen paper.

I chop half a shallot and cut the mushrooms into chunks, keeping two aside for the garnish.

I sauté the shallot in a knob of butter for 2 minutes, add the mushrooms, bay leaf, salt and pepper, and cook for 3/4 minutes.

I cover with vegetable stock and cook for 7/8 minutes.

I mix the flour with the cream and add it to the mushrooms, bring back to the boil and turn off the heat.

I blend with a stick blender into a velvety soup.

I shell and devein the tails.

I wrap them in pancetta and thinly slice the reserved porcini.

I heat 2 tablespoons oil in a frying pan with the crushed garlic and thyme, add the tails and porcini and sauté briefly for 1 minute.

I serve the porcini soup with the wrapped tails and porcini slices, finishing with a drizzle of oil, a sprig of thyme and 2 large toasted bread croutons.