Porcini Mushroom and Barley Soup with Pancetta

• 4 ounces pancetta or thick bacon slices, cut into 1/2-inch-wide strips
• 1/2 cup chopped shallots
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 2 cups water
• 2 cups beef stock or canned beef broth
• 1 1/2 cups chicken stock or canned low-salt chicken broth
• 1/2 cup pearl barley
• 1/2 ounce dried porcini mushrooms,* brushed clean of grit
• 2 large Swiss chard leaves, thinly sliced crosswise (about 2 cups packed)
• Extra-virgin olive oil
• Shaved Romano cheese
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

1. Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings).
2. Add shallots, carrots, celery and garlic to pancetta in pot; cook until soft, about 5 minutes.
3. Add 2 cups water, both stocks, barley and porcini and bring to boil.
4. Reduce heat; simmer until barley is tender, stirring occasionally, about 40 minutes.
5. (Can be made 1 day ahead.
6. Cool slightly.
7. Refrigerate uncovered until cold, then cover and refrigerate.
8. Bring to simmer before continuing.)
9. Add chard to soup; cook until wilted, about 1 minute.
10. Ladle soup into bowls.
11. Drizzle with oil.
12. Top with cheese.

pancetta, shallots, carrots, celery, garlic, water, beef stock, chicken stock, pearl barley, porcini mushrooms, swiss chard, extravirgin olive oil, romano cheese, mushrooms

Taken from www.epicurious.com/recipes/food/views/porcini-mushroom-and-barley-soup-with-pancetta-104098 (may not work)