Polar Bear Plunge with Portabello & Porcini Mushroom Soup

A fantastic and fearless running pal, Celia, was more than happy to turn a suggestion to bring in the New Year with a Long Run & Polar Bear Plunge into reality. Or as she described it, we grabbed 2014 by the throat with a jump in the icy Mill River in Haydenville, MA, just outside Northampton. As you might guess, this was thrilling and chilling in all the right ways for crazy people. The route, snaking through surrounding villages was scenic and fun with rolling hills and lots of wind at our fronts. We plowed through it and arrived in Haydenville, looking ready to tackle Mill River and it's low, low temps. Lucky us, there were supporters and volunteers, including folks that used an axe to chop away ice, set up ropes to get us down the steep, snowy and icy embankment and assisted Polar Bear Plunge participants in navigating across icy rocks to our plunging spot. 

Yes, I brought in the new year with a wide, happy runner smile.

Denis whipped up my endorphins with a refreshing fast pace in the last mile. 

We're having a teensy break before the big moment. 

It is icy and colder than jumping in the ocean. 

We've got this! 

Timmy brings in the New Year with

outstanding style and taste, of course. 

Still gleeful after the plunge

Props to Lincoln and friends for the fabulous bonfire

and hot cider for Polar Bear Plungians. 

The best follow-up to a successful Polar Bear Plunge is making a wintry, warming soup. I went for rich, deep flavors by following the spirit of this Portabello & Porcini Beef Soup with Pancetta and Barley recipe. The soup was switched up a bit w/ the substitution of leftover Roasted Lemon Potatoes for the barley and some bacon we got from a Maine farmer for the pancetta. 

About that soup...

Yeah, that soup... Mmmm....

Porcini & Portabello Mushroom and Barley Beef Soup with Pancetta

Porcini & Portabello Mushroom and Barley Beef Soup with Pancetta

• 4 ounces diced pancetta
• 1/2 cup chopped shallots
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 2 garlic cloves, minced
• 2 cups water
• 3 cups beef stock or canned beef broth
• 1 1/2 cups chicken stock or canned low-salt chicken broth
• 1/2 cup pearl barley
• 1/2 ounce dried porcini mushrooms,* brushed clean of grit
• 1 leek, trimmed and sliced very thinly
• 4 oz. cremini (portabello) mushrooms, chopped
• 1 pound flank steak
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp green or black peppercorns
• 1/2 tsp marjoram

• Shaved Romano cheese

Cook pancetta in heavy large pot over medium-high heat until crisp, about 6 minutes (if using bacon, drain off excess drippings). Add shallots, carrots, celery, leek, portabello and garlic to pancetta in pot; cook until soft, about 5 minutes. 

Cook flank steak in frying pan for 4 minutes on each side. Cut into four large pieces.

Add 2 cups water, both stocks, barley and porcini and bring to boil. Reduce heat; add flank steak; simmer until barley is tender, stirring occasionally, about 40 minutes total. At twenty minutes, remove flank steak and cut into small, bite-sized pieces and add back to pot. 

 Ladle soup into bowl and top with cheese