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Barley and Porcini Mushroom Soup

4 oz. pancetta or bacon, cut into 1/2 inch strips
1/2 cup chopped shallots
1/2 cup finely chopped carrots
2 minced garlic cloves
2 cups water
2 cups beef stock
1 1/2 cups chicken stock
1/2 cup pearl barley
1/2 cup dried porcini mushrooms

2 large Swiss chard leaves, thinly sliced
olive oil
Shaved Romano or Parmigiano cheese

Cook pancetta in a heavy large pot over medium-high heat until crisp, about 6 minutes.
Drain off fat if using bacon.  Add shallots, carrots, celery and garlic to pancetta in the
pot.  Cook until soft about 5 minutes.  Add 2 cups water, both stocks, barley and
porcini and bring to a boil.  Reduce heat and simmer until barley is tender, stirring
occasionally, about 40 minutes.   Add chard to soup and cook until wilted, about
1 minute.  Ladle soup into bowls.  Drizzle with olive oil and top with cheese.


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