Porcini Pancetta Spelt Soup Recipes

PORCINI, PANCETTA & SPELT SOUP

Porcini, pancetta & spelt soup image

This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper

Provided by Good Food team

Time 1h5m

Number Of Ingredients 11

Ingredients

50g cubed pancetta (or bacon)
1 tbsp olive oil
1 bay leaf
1 onion , finely chopped
1 garlic clove , crushed
1l vegetable stock
140g pearled spelt (or farro)
small handful dried porcini mushrooms, crumbled
2 tomatoes , skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
6-8 small button mushrooms , quartered
flat-leaf parsley and Parmesan to serve

Steps:

Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.

Nutrition Facts : Calories 220 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium

PORCINI MUSHROOM AND BARLEY SOUP WITH PANCETTA

Porcini Mushroom and Barley Soup with Pancetta image

Categories Soup/Stew Mushroom Dinner Lunch Bacon Barley Fall Bon Appétit

Number Of Ingredients 14

Ingredients

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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