Hearty mushroom soup

Hearty mushroom soup

  • 1
  • 2
  • 3
  • 4
  • 5
(56 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
Save to My Good Food
Please sign in or register to save recipes.


  • 25g pack porcini mushrooms



    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



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

  • 2 large carrot, diced



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

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



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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (59)

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

ok, but i would recommend using fresh mushrooms!

vickpole's picture

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]

ladybugg's picture

I did not have porcini at home so I used only fresh regular mushrooms yet the soup was delicious. I will definitely try it again with porcinis.

justinesmith9's picture

absolutely delicious - I used red wine as we didn't have any sherry or marsala which was fine - enjoyed it for tea the day it was cooked with home made crusty cob and then for lunch at work - most excellent

jeanius's picture

Sorry, this is the worse soup I have ever made. Followed recipe exactly but it looked awful before I even tasted it.

sistervegas1's picture

Did this last night, so easy and tastes great.

lizbit26's picture

Yum, really nice. Pearly barley gives it a great texture. I just blended it slightly with an hand blender. Will definitely make again.

kiwipaula's picture

Delicious. I love a good mushroom soup and this is my new favourite. I often make cream of mushroom - so this makes a heartier and healthier option. I have made it without the exotic dried mushrooms and it's fine. I used a squeeze of lemon juice to serve. Yum.

rachthecook's picture

made this last night. we ddnt have masarla or dried sherry but it was still really delicious. The only thing I did differently was add a bit of cayenne pepper. Definately adding this to my soup list!

ginger_rachel's picture

Just made this - absolutely delicious! Some slight changes - didn't have any rosemary so substituted a bit of dried thyme and then couldn't get porcini mushrooms so used dried shitake. Yum yum.

ladyverte's picture

Absolutely delicious. I pulsed everything in the food processor to make light work of all the chopping, added some celery and worcester sauce. Nicest mushroom soup I've ever had, healthy too!

-becca-'s picture

Could you use vermouth instead of marsala?

joeegg's picture

Sorry, but this was just horrible .

grezbo's picture

This recipe worked really well, followed all the instructions, fantastic soup for a wintery day like today. Looking forward to having some for lunch tomorrow.

lilymayrose's picture

Made this for lunch today. Used mixed dried mushrooms as it's all I had available (shitake, oyster & porcini). Took an hour for the pearl barley to soften. Absolutely scrumptious with the parmesan on the top. Definitely cooking this again - it's a great way to use up store cupboard parafernalia!

lizzimai2's picture

really good, blended the soup as a love the taste of mushrooms but hate the texture! Also used some brown rice as i did not have any pearl barley to thicken it! Went down v well in our house!

ribbons's picture

I made this for my other half who loves mushrooms (I dont like the look of them) but I decided to attempt the soup & found it to be quite easy & he absolutely loved it :)
I didnt use any alchohol in the soup but it went down very well.

tenaciousk's picture

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.


Questions (4)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…