Hearty mushroom soup

Hearty mushroom soup

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(49 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 4 - 6

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

Nutrition and extra info

Additional info

  • Can be frozen
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
245
protein
8g
carbs
35g
fat
7g
saturates
1g
fibre
3g
sugar
10g
salt
1.13g

Ingredients

  • 25g pack porcini mushrooms
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 large carrots, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped rosemary, or 1 tsp dried
  • 500g fresh mushrooms, such as chestnut, finely chopped
  • 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)

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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.

Recipe from Good Food magazine, February 2006

Comments, questions and tips

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Comments

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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.

jacquicornaby'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
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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
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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
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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
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Absolutely delicious and very healthy!

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

ingypingy's picture
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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
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Yummy

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

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

charlit's picture
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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
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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
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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.

sh1mansky's picture

Be careful with the amount of liquid - I doubled up on everything to make plenty to freeze and ended up with quite a thin soup. Had to blend most of the veg to thicken it up.

edrage's picture
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ok, but i would recommend using fresh mushrooms!

vickpole's picture
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My mum made this for us for lunch one day, she used sherry and it was absolutely scrummy delicious! I can't wait to do this in the new year!!

mandaroseblade's picture

Becca, I used Port instead of the sheery; it was just fine...so Vermouth would probably work too [by the time everything has cooked the alcohol flavour is well in the background]

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