Porcini Pancetta Spelt Soup Food
PORCINI MUSHROOM SOUP
Provided by Paul Grimes
Categories Soup/Stew Mushroom Tomato Appetizer Hanukkah Vegetarian Quick & Easy Dinner Fall Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Soak porcini in 2 cups hot water 15 minutes.
- Cook onion in butter with 1 teaspoon salt in a heavy medium pot over medium heat, stirring occasionally, until onion is golden brown, 10 to 12 minutes. Add celery, carrot, and garlic and cook, stirring occasionally, until softened, about 5 minutes.
- Transfer porcini with a slotted spoon to pot and strain soaking liquid through a fine-mesh sieve into a large glass measure. Add white mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until mushrooms are tender, 6 to 8 minutes. Stir in tomatoes, remaining 6 cups water, and porcini-soaking liquid. Simmer, partially covered, 30 minutes.
- Purée 1 cup vegetables and 1 cup liquid in a blender (use caution when blending hot liquids), then return to pot. Stir in parsley, dill, and salt to taste.
PORCINI MUSHROOM AND BARLEY SOUP WITH PANCETTA
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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- Place the dried mushrooms in a bowl and cover with 2 cups of warm water. Let the mushrooms soak at room temperature for 30 minutes to soften.
- Melt the butter in a medium-sized saucepan over medium heat. Add the onions, fennel, carrots and garlic. Season with salt and pepper. Sauté, stirring occasionally, until the vegetables are pretty soft, and very lightly browned, about 5 minutes. Add the thyme and fresh chopped mushrooms and cook, stirring frequently, until they release their liquid, and then the liquid evaporates and the mushrooms caramelize a bit. Stir in the flour and cook, stirring very frequently, for 3 minutes, until the flour lightly browns and coats the vegetables.
- Add the chicken broth and bay leaves and increase the heat to high. When the soup is simmering, drain the soaking mushrooms, reserving the liquid. Strain the liquid into the soup through a fine mesh strainer (if you want to go the extra mile and line the strainer with cheesecloth to make sure you remove every bit of possible dirt, go for it, but it’s not necessary unless your liquid looks very dirty). Rinse the soaked mushrooms and cut off and discard any parts that are hard or gritty. Chop the mushrooms coarsely and add them to the soup with the spelt. Continue to simmer, uncovered, until the spelt is tender, 60 to 90 minutes, stirring from time to time. Add more broth or water as needed to keep the consistency you want. Check the seasonings towards the end and add salt and pepper if needed.
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