PORCINI MUSHROOM AND BARLEY SOUP WITH PANCETTA

Porcini Mushroom and Barley Soup with Pancetta image

Number Of Ingredients 14

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
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.

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.

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