Name: Porcini, pancetta and barley soup with dill
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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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