Mushroom and Potato Soup (Minestra Di Funghi E Patate) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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In '1,000 Italian Recipes' by Michele Scicolone Ingredients:
8 cups homemade meat broth (or a mix of half store-bought and half water) |
2 tablespoons olive oil |
2 ounces sliced pancetta, finely chopped |
1 medium onion, finely chopped |
2 celery ribs, finely chopped |
1 lb assorted mushroom, such as white, cremini, portabello |
4 tablespoons chopped fresh flat-leaf parsley |
2 garlic cloves, minced |
3 medium boiling potatoes, peeled and chopped |
salt |
fresh ground black pepper |
1/2 cup pearl barley |
Directions:
1. Prepare the broth, if necessary.
2. Pour the oil into a large pot.
3. Add the pancetta.
4. Cook, stirring frequently, over medium heat until golden, about 10 minutes.
5. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
6. Add the mushrooms, 2 tablespoons of the parsley, and the garlic.
7. Cook, stirring often, until the mushroom juices evaporate, about 10 minutes.
8. Stir in the potatoes, salt, and pepper.
9. Add the broth and bring to a simmer.
10. Add the barley and cook, uncovered, over low heat for 1 hour or until the barley is tender and the soup is thickened.
11. Sprinkle with the remaining barley and serve hot.
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