Porcini, Pancetta And Barley Soup With Dill

• 1/2 oz dried porcini mushrooms, chopped
• 2 oz pancetta or bacon, cut into 1/2-inch dice
• 1 tbsp extra-virgin olive oil
• 1 None bay leaf
• 1 None onion, chopped
• 2 cloves garlic, chopped
• 3/4 cup pearled barley
• 4 oz cherry tomatoes, halved
• 8 small button mushrooms, halved
• 1/2 cup chopped fresh dill

1. Place porcini in a small bowl and cover with 1 cup hot water. Let stand for at least 20 mins.
2. Meanwhile, place pancetta and oil in a large saucepan on medium heat. Cook, stirring, about 3 mins. Add bay leaf and onion and cook for 5 mins, or until onion is soft. Add garlic and cook for 1 min. Add 4 cups water and bring to a boil.
3. Stir in barley, tomatoes and porcini and soaking water. Reduce heat to low; simmer gently for 30 mins.
4. Add button mushrooms, adding more water if soup is too thick, and simmer for 10 mins, or until barley is tender. Season and stir in dill just before serving.

porcini mushrooms, bacon, extravirgin olive oil, bay leaf, onion, garlic, barley, cherry tomatoes, button mushrooms, dill

Taken from recipes-plus.com/api/v2.0/recipes/27272 (may not work)