Mushroom Soup with Pancetta and Barley
Soups • Italian
Description
Mushroom Soup with Pancetta and Barley
Ingredients
- Bay leaf 1 piece
- Butter 0 oz
- Dried Chinese mushrooms 0 oz
- Olive Oil 3 tablespoons
- Pancetta 10 oz
- Garlic 3 cloves
- Bolete Mushrooms 10 oz
- Pickled Chanterelles 5 oz
- Pearl barley 0 oz
- Chicken Broth 0 qt
- Parsley 3 stems
- Thyme 3 stems
- Salt to taste
- Ground Black Pepper to taste
- Madeira 3 tablespoons
Step-by-Step Guide
Step 1
Rinse the dried porcini mushrooms well under cold water. Transfer to a bowl and cover with warm water. Let sit for 20 minutes.
Step 2
Melt the butter in a pot over medium heat, add the olive oil, and sauté the finely chopped pancetta until golden brown. Add the minced garlic and sauté for another 2 minutes. Then add the thinly sliced fresh mushrooms and cook, stirring, until softened.
Step 3
Drain the water from the porcini mushrooms and add them to the pot along with the broth, barley, and the sprigs of parsley and thyme.
Step 4
Bring to a boil, reduce the heat, and cook for 30 minutes. Remove the herb sprigs, season with salt and pepper, and serve, adding Madeira if desired.
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