Hearty mushroom soup

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Good Food

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Recipe by Good Food

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Tested

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.

Per serving

245 kcalories, protein 8g, carbohydrate 35g, fat 7 g, saturated fat 1g, fibre 3g, salt 1.13 g

Latest comments and suggestions

• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  We really enjoyed this when we made it, lovely and filling! And now I keep going back to the recipe - although partly because it's yummy, and partly because I have so much pearl barley left from the bag I bought.

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• WendyKr

  19 November 2007

  WendyKr rated and commented on this recipe

  

  This is really nice and substantial, but healthy which is a bonus. Wasn't salty enough for me so added a bit of soy sauce.

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• Muslingpige

  04 December 2007

  Muslingpige rated and commented on this recipe

  

  One of the best mushroom soups ever. A really delicious vegetarian alternative even for "meatlovers"...

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• themadjock

  01 January 2008

  themadjock commented on this recipe

  I've made this a couple of times now for guests and everyone raves about it. Very filling, sooo tasty and the fact it's healthy is wonderful.

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• Melanie

  05 January 2008

  Melanie rated and commented on this recipe

  

  this mushroom soup is sooooo lovely...I especially like making it now after the festive season as its a nice alternative to all the heavy food we've eaten! Its also warming and filling...and guess what..HEALTHY too :-) What else would you want from a yummy soup!

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• Flip

  14 February 2008

  Flip rated and commented on this recipe

  

  Nice hearty soup that everyone enjoyed, however felt it needed to be cooked slightly longer as the barley needed to be softer also there wasn't enough liquid. Will definately make it again though.

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• Smilie Sam

  27 February 2008

  Smilie Sam rated and commented on this recipe

  

  Really enjoyed this soup, quite filling and lovely flavour. As other people have mentioned, the pearl barley needed much longer to cook (another 15 minutes), but I would make this again.

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• Son of Silas

  13 March 2008

  Son of Silas commented on this recipe

  I rarely make soup when I actually want to eat it, preferring to make it in advance, then store or freeze it. After reading the comments regarding time required to soften the barley I followed the method exactly for step one, then for step 2 transferred everything over into my slow cooker to gently heat for the rest of the day whilst I did other things. The net result was a rich, filling and hearty soup, and a beautiful aroma throughout my house all day long.

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• bakingbee

  16 May 2008

  bakingbee rated and commented on this recipe

  

  Really good, hearty and healthy soup - recommended!

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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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Difficulty and servings

Serves 4 - 6

Preperation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Can be frozen

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)

Per serving

245 kcalories, protein 8g, carbohydrate 35g, fat 7 g, saturated fat 1g, fibre 3g, salt 1.13 g

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