Porcini Mushroom and Barley Soup with Pancetta

 

Barley Soup4 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 = # of
       fresh mushrooms, sliced
2 large Swiss chard leaves, thinly sliced crosswise (about 2 cups packed)
Extra-virgin olive oil
Garnish with: Shaved Romano cheese, fresh diced tomatoes
      and/or fresh chives

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 porcini, fresh mushrooms 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 and/or fresh tomatoes and chives

*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets nationwide.