PORCINI MUSHROOM AND BARLEY SOUP WITH PANCETTA
Steps:
- 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.
PORCINI MUSHROOM SOUP
Provided by Paul Grimes
Categories Soup/Stew Mushroom Tomato Appetizer Hanukkah Vegetarian Quick & Easy Dinner Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 2 cups hot water 15 minutes.
- Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
- Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.
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