Hearty mushroom soup

Hearty mushroom soup

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(60 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

    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

    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

    Onion

    un-yun

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

  • 2 large carrot, diced
    Carrot

    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

    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

    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

    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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AmandaHK
4th Feb, 2017
5.05
I used red wine instead of marsala/dry sherry. Kids helped to prepare and stir in the ingredients. My daughter dislikes mushrooms - picks them off pizza's - but loved this soup! Very tasty. I added more water the following day and had enough lunch for 3 adults . Delicious and will be doing again.
fpinsent
12th Nov, 2016
5.05
Loved this. Didn't have any portion mushrooms so left them out. Used more garlic, quartered the mushrooms to keep them chunky but the other veg quite small. I presoaked the barley in some of the stock and added a little smoked paprika then put it on the slow cooker for 3 hours to simmer slowly. Came out more like a stew but was pretty tasty and the barley had cooked through perfectly.
Pineapple_jojo
1st Oct, 2015
5.05
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
egreenwood20
19th Jan, 2015
2.55
Average. I don't advise leaving this overnight either, as the liquid seems to disappear and it becomes more like a stew.
zoecoleman
6th Dec, 2014
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
22nd Jul, 2014
5.05
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
3rd Dec, 2013
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
22nd Oct, 2013
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
12th Oct, 2013
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
3rd Feb, 2013
1.05
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.

Pages

Gbot
10th Jan, 2016
If it serves 4-6 then is the nutrition info for 4 or 6 servings per batch?
goodfoodteam's picture
goodfoodteam
12th Feb, 2016
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
8th Dec, 2013
i want to make this as a starter and I think that will work best without the pearl barley. agree/disagree?
goodfoodteam's picture
goodfoodteam
18th Dec, 2013
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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