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