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A question about a recipe: Mushroom Barley Soup

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I have a question about the recipe "Mushroom Barley Soup" from Berna. This recipe calls for pancetta, but I would like to make it vegitarian. I will subsitute veggie broth, but what would be a good subsitute for the pancetta.

asked by lsgerman over 3 years ago
5 answers 844 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 3 years ago

Carrots add a similar sweetness to the porky taste of pancetta.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added over 3 years ago

Or you can add a little parm reg or simmer the rind for that extra bit of richness

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I would use a mushroom broth rather than a general veggie. If you must have a substitute for the pancetta, I'd probably add a quarter cup of chopped kalamata or manzanilla olives.

C2d97ab1 c2d2 4bd9 9295 fd6fc285dc98  sg headshot oct 2007
added over 3 years ago

I think the thing I am aiming for in transitioning this recipe to a vegetarian option is finding something that creates a substantive "base" similar to the way the pancetta behaves: the rendering that (I think mushrooms and onions seem suitable in a hot, slightly oiled pot? garlic---how not to burn?)---leaves flecks and juices to meld with the next layers. I did try a few things recommended here. Something key, might lie in making sure the paste is well caramelized--maybe double the amount too; caramelize some onion/celery to add some depth. This is one of the grandest soups I have come across...so I don't mean to toy with it, but for family members who have vegetarian/vegan diets, the trial and error are well worth the time and tasty inquisitiveness. MMMM-mmmm.

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