Mushroom soup with pancetta and pearl barley
6 servings
30 minutes
Mushroom soup with pancetta and pearl barley is a harmonious blend of Italian traditions and the rich flavors of nature. Italian cuisine is famous for its aromatic soups, and this recipe is no exception. Dried white mushrooms give the soup a deep, woody note, while fresh porcini and chanterelles add an exquisite texture. Pancetta adds a savory and slightly salty flavor to the dish, while pearl barley makes it hearty and comforting. Bay leaves, parsley, and thyme enrich the aroma with herbal notes, and the addition of Madeira makes the taste even more refined. This soup is perfect for leisurely lunches, warming and delighting the soul. It can be served with crusty bread and a glass of white wine, savoring every sip of this cozy culinary masterpiece.
1
Rinse the white dried mushrooms well under cold water. Transfer to a bowl and cover with warm water. Leave for 20 minutes.
- Dried porcini mushrooms: 30 g
2
Melt butter in a saucepan over medium heat, add olive oil, and sauté finely chopped pancetta until golden. Add minced garlic and sauté for another 2 minutes. Then add thinly sliced fresh mushrooms and cook, stirring, until soft.
- Butter: 15 g
- Olive oil: 3 tablespoons
- Pancetta: 225 g
- Garlic: 3 cloves
- Birch bolete mushrooms: 250 g
- Chanterelles: 150 g
3
Drain the water from the white mushrooms and add them to the pot along with the broth, pearl barley, parsley sprigs, and thyme.
- Dried porcini mushrooms: 30 g
- Chicken broth: 1 l
- Pearl barley: 55 g
- Parsley: 3 stems
- Fresh thyme: 3 stems
4
Bring to a boil, reduce heat, and cook for 30 minutes. Remove the herb stems, season with salt and pepper, and serve, optionally adding Madeira.
- Salt: to taste
- Freshly ground black pepper: to taste
- Madeira wine: 3 tablespoons
