Preparation

1. In a large pot, brown the garlic in olive oil, add the minced onion and brown it too.
2. Set aside half of the mixture.
3. Add the pancetta and fresh mushrooms to the pot and brown again. Set this topping aside and keep it warm.
4. Return the reserved onion and garlic to the pot and add the barley. Mix well.
5. Add the chicken bouillon into which you have infused the dried mushrooms.
6. Bring to a boil, cover and let simmer at low heat.
7. Cook for 20 to 25 min. depending on the texture desired.
8. Add the grated trappist cheese, mix well.
9. Adjust the seasoning to taste.
10. Serve with the mushroom topping.