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Pancetta and Pearl Barley Soup with Parmesan Wafers
THE COOK'S PANTRY11Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil (Cobram Estate Classic)
- 1 brown onion (diced)
- 2 cloves garlic (grated)
- pancetta (diced)
- 1/2 tsp. rosemary leaves (chopped)
- 1/2 tsp. thyme leaves (chopped)
- 1 carrot (grated)
- 2 sticks celery (diced)
- 180 grams pearl barley
- 2 liters salt (Massel, reduced chicken stock)
- 1/2 cup grated Parmesan (Coles)
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