Mushroom and Potato Soup (Minestra Di Funghi E Patate)

"In '1,000 Italian Recipes' by Michele Scicolone"
 
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Ready In:
1hr 45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

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

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