Porcini Mushroom and Barley Soup with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This hearty soup is served at Belvedere Mansion in Staatsburg, New York. Ingredients:
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 |
Directions:
1. 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.)
2. Add chard to soup; cook until wilted, about 1 minute. Ladle soup into bowls. Drizzle with oil. Top with cheese.
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