Total Calories: 295
1 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.
2 Add the mushrooms, 2 tablespoons of the parsley, and the garlic. Cook, stirring often, until the mushroom juices evaporate, about 10 minutes.
3 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.
4 Sprinkle with the remaining parsley and serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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