Hearty mushroom soup

Hearty mushroom soup

  • 1
  • 2
  • 3
  • 4
  • 5
(57 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 (60)

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.

emx_80's picture

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.

e_l_hughes's picture

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

dilleight's picture

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

vikki321's picture

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.

nickishinkins's picture

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.

pansypalace's picture

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.

firebug's picture

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

eleanormayo's picture

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.

allison06's picture

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!!

soupmaker's picture

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!

tuckerc79's picture

Really good, hearty and healthy soup - recommended!

iain-moone's picture

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.

samanthatimbrell's picture

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.

tw1nkle's picture

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.

melaniespiteri's picture

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!

adandrea's picture

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.

musling's picture

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

wendykr's picture

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.

e_leachums's picture

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.


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…