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    Mixed Mushroom, Pancetta and Barley Soup

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    Mixed Mushroom, Pancetta and Barley Soup

    Serves: 6


    • 1 bay leaf
    • 30g dried ceps
    • 15g butter
    • 3 tablespoons olive oil
    • 225g pancetta, finely diced
    • 3 cloves garlic, finely chopped
    • 250g brown cap mushrooms, sliced
    • 150g fresh wild mushrooms, such as chanterelles
    • 55g pearl barley
    • 1 litre good chicken stock
    • 3 stems parsley
    • 3 stems thyme
    • Salt and freshly ground black pepper
    • 3 tablespoons madeira


    1. Gently wash the dried ceps in water to remove grit. Then soak in warm water for 20 minutes.
    2. Melt the butter and olive oil over a medium heat and sauté the pancetta until lightly coloured. Add the garlic and cook for 2 minutes, then stir in the sliced fresh mushrooms. Fry until soft.
    3. Drain the ceps and add to the mushrooms with the barley, chicken stock and herbs.
    4. Simmer for 30 minutes, then remove the herbs and adjust the seasoning. Reheat when ready, then mix in the madeira and serve.

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