Barley Soup - cooking recipe

Ingredients

1 c. pearl barley
3 oz. pancetta or rindless bacon, chopped
1/2 onion, chopped
1 celery stalk, chopped
1 Tbsp. chopped parsley
2 Tbsp. butter
1 shallot, chopped
8 c. broth

Preparation

Soak the barley in cold water to cover for 12 hours.
Drain. Melt butter in a large skillet and saute the bacon, onion, celery and shallot until it is translucent.
Pour in the broth and bring to a boil.
Add the barley and cook until tender, about 1 hour. Pour the soup into a tureen, sprinkle with parsley and serve.