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Barley and Porcini Mushroom Soup

Recipe submitted by Linda H. [ 8/15/98 ]

2 ounces dried porcini mushrooms, soaked in 2 cups lukewarm water
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1 cup finely minced yellow onion
1/2 cup finely minced celery
1/2 cup finely minced carrot
2 Tbsp chopped fresh parsley
1/4 pound speck or prosciutto cut in 1 thick slice and diced
1-1/2 cups (about 3/4 pound) pearly barley, picked over
2 to 2/1/2 quarts water
Salt and freshly gound black pepper to taste
1/3 to 1/2 cup freshly grated parmesan cheese

Drain the porcini mushrooms and mince: set aside. Reserve 1 cup of the soaking water.

Heat butter and oil in a large pot over medium heat. Add onion, celery, carrot, and parsley and cook, stirring, until vegetables are soft, 6 to 7 minutes. Add speck or prosciutto and the porcini mushrooms, stirring for a few minutes. Add reserved mushroom water and bring to a boil. Season with salt and pepper, reduce heat to low, and partially cover the pot. Simmer, stirring occasionally, until barley is tender, about 1 hour. Taste, adjust the seasoning, and turn the heat off under the pot. Let the soup rest 20 to 30 minutes. Ladle the soup into individual bowls, sprinkle with grated cheese and serve.

Note: When preparing ahead, say several hours, please remember that barley absorbs liquid and becomes so thick you could almost eat it with a fork. As you reheat the soup, simply add more water or broth to give it the consistency you like.

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