Hearty mushroom soup

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Results 41-58

• Rosebay Willow-Herb

  11 December 2010

  Rosebay Willow-Herb commented on this recipe

  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]

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• Victoria

  12 December 2010

  Victoria rated and commented on this recipe

  

  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!!

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• Federhirn

  14 December 2010

  Federhirn rated this recipe

  

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• Ellie

  15 January 2011

  Ellie rated and commented on this recipe

  

  ok, but i would recommend using fresh mushrooms!

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• LadyPenelope

  03 March 2011

  LadyPenelope commented on this recipe

  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.

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• njwilson121

  04 June 2011

  njwilson121 rated and commented on this recipe

  

  I had some pearl barley to use up, so gave this a go. Quite nice - maybe the porcini mushrooms were slightly too strong for my liking. To make it suit my tastebuds more I covered it with grated cheddar cheese. There is nothing wrong with it - but it's not something I'm eager to put in a regular meal plan.

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• Susie B

  03 October 2011

  Susie B rated and commented on this recipe

  

  Had to add quite a lot of seasoning and a bit of sugar to get a better flavour. We had it the day after cooking which allowed the flavours to get even better. Very nice and will make it again.

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• CharLit

  20 October 2011

  CharLit rated and commented on this recipe

  

  Delicious! I replaced the sherry with red wine because that's what I had in the house. Also, based on the comments here + the fact that my package of pearl barley called for a longer cooking time, I cooked the barley separately in the stock, tomato puree and red wine for a while before adding the sauteed veggies, because I didn't want the vegetables to boil to mush while waiting for the barley to be fully cooked.

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• good food

  12 January 2012

  good food rated and commented on this recipe

  

  made this for a dinner party first and had it lots of times since. fabulous flavour and easy to make

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• Fay

  16 January 2012

  Fay rated and commented on this recipe

  

  After all the great ratigs I was a bit disapointed with the taste. Although the family (3 kids) ate it all up with cheesy garlic bread and we were all stuffed, I lacked some spice or strong taste. Maybe I should have simply added a dash of tabasco or worcester sauce to my bowl at the table. Will try again.

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• Bliblaha

  29 January 2012

  Bliblaha rated and commented on this recipe

  

  Yummy Just had my first bowl full and it was beautiful. Will be making again!

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• pixie

  30 January 2012

  pixie commented on this recipe

  Just made it; absolutely delicious. After reading comments I soaked barley same as mushrooms and everything cooked together.

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• Andiamo

  19 February 2012

  Andiamo rated and commented on this recipe

  

  Tried this soup this afternoon. Didn't have porcini so just used some mixed mushrooms from a jar, and used brown rice (like another user suggested) as I didn't have pearl barley. Neither myself or my husband were mad about it, perhaps the porcinis were key to the recipe. It wasn't bad it just wasn't full of the flavour I was expecting.

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• Frenske

  09 October 2012

  Frenske rated and commented on this recipe

  

  Nice soup, but be careful the sherry/masala flavours might become dominant over the subtle mushroom flavours.

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• Beware of Crazy Cats

  23 October 2012

  Beware of Crazy Cats rated and commented on this recipe

  

  Absolutely delicious and very healthy!

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• Carolineb

  12 November 2012

  Carolineb rated and commented on this recipe

  

  I used normal mushrooms and red wine instead of the marsala/sherry. Delicious! Agree, barley took almost an hour to soften but it was worth it in the end! Didn't need any extra flavours, will definitely be making this again!

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• dicania

  15 January 2013

  dicania rated and commented on this recipe

  

  Wonderful recipe. Really deep flavours and great textures with the different sorts of mushrooms and the rest of the vegetables. I added a tiny tiny bit of unsalted butter in with the carrots and onions to get a richer flavour but I think it could easily have done without. We've just frozen the rest. Will definitely make again.

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• candycane

  03 February 2013

  candycane rated and commented on this recipe

  

  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.

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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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