Barley and Porcini Mushroom Soup
4 oz. pancetta or bacon, cut into
1/2 inch strips
1/2 cup chopped shallots
1/2 cup finely chopped carrots
2 minced garlic cloves
2 cups water
2 cups beef stock
1 1/2 cups chicken stock
1/2 cup pearl barley
1/2 cup dried porcini mushrooms
2 large Swiss chard leaves, thinly sliced
olive oil
Shaved Romano or Parmigiano cheese
Cook pancetta in a heavy large pot
over medium-high heat until crisp, about 6 minutes.
Drain off fat if using bacon. Add shallots, carrots, celery and garlic to
pancetta in the
pot. Cook until soft about 5 minutes. Add 2 cups water, both stocks,
barley and
porcini and bring to a boil. Reduce heat and simmer until barley is
tender, stirring
occasionally, about 40 minutes. Add chard to soup and cook until
wilted, about
1 minute. Ladle soup into bowls. Drizzle with olive oil and top with
cheese.
