Hearty mushroom soup

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Results 1-20

• 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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• Plato

  03 October 2008

  Plato commented on this recipe

  Highly recommended. I made this with my daughter who can be a bit picky over food. She ate more than her fair share, so now we'll have to make some more!

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• Allie

  03 November 2008

  Allie rated and commented on this recipe

  

  A thoroughly tasty winter warming soup! I followed instructions as above to cook for extra 15 mins to allow extra time for the pearl barley to soften i also put half of the soup into a blender to help thicken it up a bit and then added back in to the rest of the soup result = extra tasty!!

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• Belkey

  25 November 2008

  Belkey rated and commented on this recipe

  

  A great soup, l don't like creamy soups do lovely to find a mushroom soup that is thick & virtually fat free. I also partially blended the soup to make it thicker using my hand blender.

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• Vikki

  04 December 2008

  Vikki commented on this recipe

  Rich, tasty, mouthwatering - tastes as good as the picture looks. If you love mushrooms you MUST try this soup!

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• Jenny

  15 January 2009

  Jenny rated and commented on this recipe

  

  15 January 2009 Jenny xxxxx After all the Christmas stodge this soup was a delight to make and to eat. So simple and very tasty. Didn't have any pearl barley in the store cupboard so I used red lentil instead, but the result I am sure was just as good, and so good for the waistline!! I will certainly make it again.

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• Nicki

  15 January 2009

  Nicki commented on this recipe

  Fab recipe a nice thick soup lovely flavour and easy to do, this made enough for my husband and I for four meals. Just about to make it again.

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• vikki

  29 January 2009

  vikki commented on this recipe

  Absolutely delish! I put normal medium sherry in as that was all I had so it didn't turn out the same red colour as in the picture but still tastes stunning. Great for a work lunch with a tub of salad.

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• dilleight

  15 March 2009

  dilleight rated and commented on this recipe

  

  Used half the amount of dried shitake and was lovely. Tasted good with tabasco in.

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• Emma H

  10 April 2009

  Emma H rated and commented on this recipe

  

  Absolutely delicious! This soup is one of my favourite ever. I didn't have any shitake mushrooms but it's just as good without.

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• emx_80

  26 April 2009

  emx_80 rated and commented on this recipe

  

  My boyfriend bought a box of mushrooms (simply because they were £1) without putting a great deal of thought into what would be done with them. Fortunately, I consulted this trusty website & found this recipe. I only used half the porcini mushrooms as that was all I had left in the cupboard but the result was still a delicious, filling & full of flavour soup.

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• Miss K

  04 June 2009

  Miss K rated and commented on this recipe

  

  A brilliant recipe! I ended up using red wine instead of marsala/sherry, which was fine as a substitute. Lasted me a couple of days and was great for taking into work for lunch.

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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

Preparation 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, sugar 10g, salt 1.13 g

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