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Hearty mushroom soup

Hearty mushroom soup

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(55 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Serves 4 - 6
A satisfying and low-fat vegetarian soup that's a good source of folic acid

Nutrition and extra info

  • Can be frozen
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal245
  • fat7g
  • saturates1g
  • carbs35g
  • sugars10g
  • fibre3g
  • protein8g
  • salt1.13g
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Ingredients

  • 25g pack porcini mushrooms

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, finely diced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrot, diced

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic clove, finely chopped
  • 1 tbsp chopped rosemary, or 1 tsp dried

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 500g fresh mushroom, such as chestnut, finely chopped

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1.2l vegetable stock (from a cube is fine)
  • 5 tbsp marsala or dry sherry
  • 2 tbsp tomato purée
  • 100g pearl barley
  • grated fresh Parmesan, to serve (optional)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Put the porcini in a bowl with 250ml boiling water and leave to soak for 25 mins. Heat the oil in a pan and add the onion, carrot, garlic, rosemary and seasoning. Fry for 5 mins on a medium heat until softened. Drain the porcini, saving the liquid, and finely chop. Tip into the pan with the fresh mushrooms. Fry for another 5 mins, then add the stock, marsala or sherry, tomato purée, barley and strained porcini liquid.

  2. Cook for 30 mins or until barley is soft, adding more liquid if it becomes too thick. Serve in bowls with parmesan sprinkled over, if desired.

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Comments, questions and tips

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Comments (59)

Pineapple_jojo's picture
5

This soup is absolutely delicious!! I added smoked paprika which really gave it warmth and made it super cosy. I'll be making this loads over the Autumn and winter. Yum!

egreenwood20's picture
2.5

Average. I don't advise leaving this overnight either, as the liquid seems to disappear and it becomes more like a stew.

zoecoleman's picture

Made this soup last night. It is amazing and even more amazing the day after. Got 6 portions out of it and goes really well with garlic bread. Def recommend this soup.

MichaeltheGreat's picture
5

Really enjoy this soup and have added to my regular meal plan. I use brown or swiss mushrooms though and a little more garlic.

agalatka's picture

Delicious and filling, but came out far too chunky for my taste - will experiment with halving the amount of barley and adding extra water/stock. Porcini mushrooms absolutely essential for this, but was successful with the following substitutions: parsley & garlic salt mix instead of the rosemary, no booze. Pre-soaking the barley worked a treat, try it if you find this recipe takes too long to cook.

jesscalou's picture

I really didn't like this soup - the flavour was ok, but the texture of fresh mushrooms, dried mushrooms and pearl barley was just weird, far too 'chewy'. Wouldn't make it again.

JacquiMrsC's picture

Made this soup exactly as the recipe, apart from cooking 20 minutes longer to ensure the pearl barley cooked .. absolutely delicious! Will definitely make again.

clairemc28's picture
1

I made this soup as I had loads of mushrooms to use up in the fridge. It was disgusting, I couldn't even eat it. I was really disappointed in it having read some of the good reviews.
I did not have any porcini mushrooms but made it exactly to the recipe apart from this. I won't be making it again unfortunately.

dicania's picture
5

Wonderful recipe. Really deep flavours and great textures with the different sorts of mushrooms and the rest of the vegetables. I added a tiny tiny bit of unsalted butter in with the carrots and onions to get a richer flavour but I think it could easily have done without. We've just frozen the rest. Will definitely make again.

bartoloc's picture
5

I used normal mushrooms and red wine instead of the marsala/sherry. Delicious! Agree, barley took almost an hour to soften but it was worth it in the end! Didn't need any extra flavours, will definitely be making this again!

cdevaud's picture
5

Absolutely delicious and very healthy!

frenske's picture
4

Nice soup, but be careful the sherry/masala flavours might become dominant over the subtle mushroom flavours.

ingypingy's picture
2

Tried this soup this afternoon. Didn't have porcini so just used some mixed mushrooms from a jar, and used brown rice (like another user suggested) as I didn't have pearl barley.

Neither myself or my husband were mad about it, perhaps the porcinis were key to the recipe. It wasn't bad it just wasn't full of the flavour I was expecting.

lamplight's picture

Just made it; absolutely delicious. After reading comments I soaked barley same as mushrooms and everything cooked together.

alanjackson's picture
5

Yummy

Just had my first bowl full and it was beautiful. Will be making again!

fayscafe's picture
4

After all the great ratigs I was a bit disapointed with the taste. Although the family (3 kids) ate it all up with cheesy garlic bread and we were all stuffed, I lacked some spice or strong taste. Maybe I should have simply added a dash of tabasco or worcester sauce to my bowl at the table. Will try again.

carnbrae34's picture
5

made this for a dinner party first and had it lots of times since. fabulous flavour and easy to make

charlit's picture
5

Delicious! I replaced the sherry with red wine because that's what I had in the house. Also, based on the comments here + the fact that my package of pearl barley called for a longer cooking time, I cooked the barley separately in the stock, tomato puree and red wine for a while before adding the sauteed veggies, because I didn't want the vegetables to boil to mush while waiting for the barley to be fully cooked.

orangepepsicola's picture
4

Had to add quite a lot of seasoning and a bit of sugar to get a better flavour. We had it the day after cooking which allowed the flavours to get even better. Very nice and will make it again.

njwilson121's picture
3

I had some pearl barley to use up, so gave this a go. Quite nice - maybe the porcini mushrooms were slightly too strong for my liking. To make it suit my tastebuds more I covered it with grated cheddar cheese. There is nothing wrong with it - but it's not something I'm eager to put in a regular meal plan.

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Questions (4)

Gbot's picture

If it serves 4-6 then is the nutrition info for 4 or 6 servings per batch?

goodfoodteam's picture

Hi there, thanks for getting in touch. When we give the Per Serving nutritional breakdown we base the portion size on the first one given, unless otherwise stated. That means the nutrition for this recipe is based on 4 portions.

aastrid's picture

i want to make this as a starter and I think that will work best without the pearl barley. agree/disagree?

goodfoodteam's picture

Hi there, 

The soup may be a little thin without the pearl barley, we would suggest leaving it in, or reduce the amount of stock to 900ml and leave it out.

Best wishes. 

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