2 tomatoes, skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
6-8 small button mushrooms, quartered
flat-leaf parsley and Parmesan to serve
Fry the pancetta in the oil for 2-3 mins
in a medium saucepan. Add the bay
leaf and onion. Cook over a gentle heat
until the onion is soft and translucent.
Add the garlic, fry for a few secs more,
then pour over the stock and bring to
the boil. Rinse the spelt and drain well.
Add to stock along with the porcini
and tomatoes, then simmer very gently
for 25-30 mins.
Add the button mushrooms and
simmer for 10 mins more, or until the
grains are tender. Season with salt and
freshly ground pepper. Ladle the soup
into bowls, then sprinkle with parsley
and freshly grated Parmesan.