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Mushroom and Potato Soup (Minestra Di Funghi E Patate)

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“In '1,000 Italian Recipes' by Michele Scicolone”
1hr 45mins

Ingredients Nutrition


  1. Prepare the broth, if necessary.
  2. Pour the oil into a large pot.
  3. Add the pancetta.
  4. Cook, stirring frequently, over medium heat until golden, about 10 minutes.
  5. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
  6. Add the mushrooms, 2 tablespoons of the parsley, and the garlic.
  7. Cook, stirring often, until the mushroom juices evaporate, about 10 minutes.
  8. Stir in the potatoes, salt, and pepper.
  9. Add the broth and bring to a simmer.
  10. Add the barley and cook, uncovered, over low heat for 1 hour or until the barley is tender and the soup is thickened.
  11. Sprinkle with the remaining barley and serve hot.

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