Porcini, pancetta and barley soup with dill

  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Porcini, pancetta and barley soup with dill
  • 15 gram dried porcini mushrooms, chopped
  • 1 cup (250ml) hot water
  • 60 gram pancetta or bacon, cut into pea-sized cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 bay leaf
  • 1 onion, chopped
  • 2 clove garlic, chopped
  • 4 cup (1l) water
  • 150 gram pearl barley
  • 1/2 punnet cherry tomatoes, halved
  • 8 small button mushrooms, halved
  • 1/2 cup fresh dill, chopped


Porcini, pancetta and barley soup with dill
  • 1
    Place porcini in a small bowl and cover with 1 cup hot water. Stand at least 20mins or until needed.
  • 2
    Meanwhile, place pancetta and oil in a saucepan and cook over moderate heat until fat starts to run, about 3 minutes.
  • 3
    Add bay leaf and onion and cook for 5 minutes or until onion is soft. Add garlic and cook a further 1 minute, then pour 4 cups water over and bring to the boil.
  • 4
    Stir in barley, soaked porcini and soaking water, and tomatoes. Simmer gently for 30 minutes.
  • 5
    Add button mushrooms, adding more water if soup is too thick, and simmer a further 10 minutes or until barley is tender. Season and stir in dill just before serving.

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