Hearty mushroom soup

Hearty mushroom soup

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(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
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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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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
3

ok, but i would recommend using fresh mushrooms!

vickpole's picture
5

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
4

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
5

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
1

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
5

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
5

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
5

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
4

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
5

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
1

Sorry, but this was just horrible .

grezbo's picture
4

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
4

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
5

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
5

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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